Curried Coconut Sweet Potato Soup

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Delicious any time of the year, enjoy it hot or cold!

Recipe tags: vegetable base, moderate difficulty, main, vegetarian, stew

2	large sweet potatoes, peeled and cut into small pieces
2 Tbsp	canola oil (for coating potatoes)
1 quart	water
1½ Tbsp	Better Than Bouillon^® Organic Seasoned Vegetable Base
1 can	(13.66-ounce) unsweetened coconut milk
1 tsp	red curry paste
¼ tsp	ground turmeric
½ tsp	ground cinnamon
1 tsp	kosher salt
¼ tsp	ground white pepper

1

Preheat oven to 375°F. Coat a rimmed baking sheet with cooking spray.
2

Place potato pieces in a large bowl and toss with oil.
3

Spread pieces evenly on a baking sheet and place in oven. Roast until potatoes are tender, about 20-25 minutes, set aside.
4

In a soup pot, heat water over medium heat. Whisk in Organic Vegetable Base until dissolved.
5

Place roasted potatoes, coconut milk, curry, turmeric and cinnamon in a large food processor. Cover and process until smooth. Scrape sides if necessary.
6

Add potato mixture, salt and pepper to soup pot, whisk to combine. Bring soup to a boil, stirring occasionally.
7

Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes, stirring occasionally.

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