Sweet Potato Coconut Soup

One of the Three Sisters' most requested recipes of 2024, Executive Chef Bonnie Moore's curried sweet potato soup will make you feel warm and cozy after fixing it up at home. Follow the recipe below to bundle up with this dish with friends, family or on your own!

Sweet Potato Coconut Soup
Makes about 2 quarts

Ingredients:
1 sweet potato, peeled and cubed
1 Tablespoon olive oil
2 Tablespoons coconut oil
2 yellow onions, chopped
2 carrots, chopped
1 large leek, white and light green parts only, chopped
4 cloves garlic, smashed
1 teaspoon salt, plus extra to taste
Freshly ground black pepper, to taste
½ cup white wine
1 quart vegetable broth or stock
14 ounces coconut milk
¼ cup Curry Powder, recipe below
3 teaspoons sherry or PX vinegar
3 teaspoons freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped cilantro, for garnish
Sliced scallions, for garnish

To make:
Heat the oven to 375°F.

Place the sweet potatoes and olive oil in a bowl and toss to combine. Evenly spread on a baking sheet and roast for 20 minutes. Remove from the oven and set aside.

Place the coconut oil in a large Dutch oven or saucepan and set over medium-high heat. Once the oil melts, add the onion, carrots, leek, garlic, salt and a few grinds of black pepper, and sauté until the onions are translucent, 8 to 10 minutes. Add the white wine and deglaze the pan, scraping up any browned bits. Add the sweet potatoes and Curry Powder and stir to combine. Add the vegetable broth and coconut milk and stir to combine. Decrease the heat to maintain a low simmer and cook until the potatoes are very tender, 35 to 40 minutes.

Remove from the heat and use an immersion blender to puree until smooth. You may also puree in batches, using a blender or food processor. Add the vinegar and lemon juice and taste. Adjust seasoning with salt and pepper as desired. Serve garnished with chopped cilantro and scallions.

Curry Powder
Makes about ½ cup

Ingredients:
2 Tablespoons fenugreek seed
1 Tablespoon carraway seed
1 Tablespoon coriander seed
1 Tablespoon cumin seed
1 Tablespoon fennel seed
2 Tablespoons fenugreek seed
1 whole clove
1 cardamom pod
¼ cup ground turmeric

Place the carraway, coriander, cumin, fennel, fenugreek, clove and cardamom pod in a small sauté pan, set over medium heat and toast until fragrant, 3 to 4 minutes. Set aside to cool slightly. Transfer to a spice grinder and process until ground. Add the turmeric and stir to combine. Store in an airtight container in a cool place for up to 1 month.

Curious about how you can recreate other popular dishes from the Mountain in 2024? Learn the recipes for our Thai Mussels and Miso Green Goddess Wedge Salad!