Another delicious soup for a chilly day. Excellent choice to keep your metabolism going and keep immunity defenses up. I find this soup tastes even better the day after, so make a few more servings to enjoy the following day. If batch cooking, the soup also freezes well.
Time: 30 minutes
2 cloves of garlic
1 medium hot red chili
1 tbsp. grated ginger
1 tbps. Olive oil
1 sweet potato
1/2 medium squash or 1 small one
1 tbsp. curry powder
1 cup of vegetable broth
1 cup of coconut milk
1 tablespoon of freshly squeezed lime juice
salt and black pepper to taste
Chop onion, garlic and chili and fry in a large pot with grated ginger, olive oil and 1 tbsp. of water until the mixture starts to soften and brown.
Dice sweet potatoes and squash and add to the mixture. Sauté for 5min and add 1/2 cup of vegetable broth.
Add curry powder, the rest of vegetable broth and coconut milk, continue cooking on low heat for 10min. Season with salt and pepper to taste.
When the ingredients are cooked and begin to soften, cream the soup with a blender until smooth.
Before serving add lime juice.