Sometimes you just need a little coconut curry in your life and this recipe, with sweet potato and chick peas is delicious and so easy! My only regret is that I didn’t double the recipe and try freezing for later!
Slow Cooker Sweet Potato Coconut Curry Soup
2 15 ounce cans light coconut milk
3 garlic cloves – minced
1 medium yellow onion – chopped
1 15 ounce can chickpeas, rinsed and drained
2 medium sweet potatoes – peeled and diced
1 red bell pepper – seeded and diced
2 tablespoons curry powder – I love Sun brand Madras curry powder
1/4 teaspoon ground sea salt
1/8 teaspoon black pepper
Put all ingredients in slow cooker.
Cook 6-8 hours on low or 3-4 hours on high.
Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
I am NOT a curry fan but my pantry held a lonely butternut squash and I was in the mood for soup. Every ingredient was on hand, except for the curry powder. Pal, Maribeth, to the rescue.
This recipe came from the cookbook, Colorado Classique, by the Junior League of Denver. WOWZA, is it good! I was so excited to share the news of this great recipe that I called older daughter, Megan, to extol the virtues of this wonderful fall soup. This recipe will officially become one of my new traditions.
BUTTERNUT SQUASH AND APPLE SOUP
2 onions, chopped
3 tablespoons of butter
2 ½ cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder
Pinch of grated (or ground) nutmeg
3 cups chicken broth
1 cup milk
½ cup half-and-half or heavy cream
Zest and juice of 1 orange
Salt and pepper to taste
Whipped cream or sour cream and chopped parsley for garnish
In a 3 quart saucepan, sauté onions in butter for about 5 minutes or until soft.
Add squash and apples and sauté for 3 minutes, stirring occasionally.
Add flour, curry powder and nutmeg. Cook for 2 minutes.
Add chicken broth, milk, half-and-half (or cream), and orange zest and juice. Simmer slowly, uncovered for 15-20 minutes or until the vegetables are tender.
Puree the soup in a blender or food processor. Season with salt and pepper and sugar. Serve hot topped with a dollop of cream and a sprinkling of parsley.
This soup improves with time. Prepare a day or two in advance and refrigerate until ready to heat and serve.