Curried Butternut and Coconut Soup

A smooth, creamy and spicy soup to warm you up on a chilly night.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 medium butternut, peeled and chopped
1 small sweet potato, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, diced
1-inch piece fresh ginger root, grated
1 tbsp. oil
1-2 tsp. red Thai curry paste
1/4 tsp. ground cinnamon
1 can coconut milk
4 cups vegetable stock
1-2 tbsp. maple syrup or agave
1 tbsp. fresh lime juice
salt and pepper
unsweetened toasted coconut flakes, to garnish
pistachio pieces, to garnish (optional)

Directions

1. In a pot heat oil and saute onions until translucent. Add garlic, ginger, butternut and sweet potatoes, and cook for another minute.
2. Add curry paste and vegetable stock. Allow to boil until butternut and sweet potato pieces are tender.
3. Blend until smooth using a handheld immersion blender.
4. Add coconut milk and stir. Add maple syrup, lime juice, salt and pepper to taste.
5. Serve warm, garnished with toasted coconut flakes or pistachio pieces.

Lightly adapted from sweetsugarbean.com