Curried sweet potato soup using leftover cooked potatoes

Transform those leftover sweet potatoes into a bold, new recipe!

7 cups




  1. In a small bowl whisk together the spice blend: cumin, coriander, turmeric, pepper, and cinnamon. Set aside.
  2. Heat a medium saucepan over medium heat. Add oil and onion and sauté until golden brown, approx., 3-5 minutes. Add garlic and ginger and sauté for 1 minute. Add spice blend, stirring in well.
  3. Add sweet potatoes and chicken broth and stir in well. Bring to a boil, cover, reduce to simmer and cook for 15 minutes, stirring occasionally.
  4. Add coconut milk, stir in, and reheat until just bubbly. Stir well. To puree or not to puree? Use a hand held immersion blender to puree about half of the mixture right in the pot. Your call: leave it as is or puree.
  5. Serve with finely chopped cilantro is desired.

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