| 11 | 40 | 94 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 20 |
| 1 tbsp | Ghee |
| 1 medium | White onion (chopped) |
| 3 clove(s) | Garlic (smashed) |
| 1 piece, 2-inch | Ginger root (peeled and grated) |
| 1 tbsp | Red curry paste |
| 1 tsp | Sea Salt |
| 2 tbsp | Coconut sugar |
| 12 medium potato | Sweet potato (peeled and cubed) |
| 2 can(s) (13.5 oz) | Coconut milk, sweetened |
| 3 cup | Vegetable stock/broth |
| 1 tbsp | Golden Milk Paste |
Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the curry and golden milk paste, turmeric, salt, and sugar. Stir fry for another few minutes.
Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft.
Allow to cool slightly then transfer to a blender , or use an immersion blender, and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth to thin out the soup as needed.
Top each serving of soup with fresh vegetables of your choice and crispy caramelized tofu.
Topping ideas: green onions, cilantro, basil, purple cabbage, spiralized carrots, diced red bell peppers, mushrooms and bean sprouts.
| Vegetables | 1.2 |
