Leah’s Curried Sweet Potato Soup

Leah’s Curried Sweet Potato Soup

Recipe by Chef Noel Keane, Éabha Joans Restaurant, Listowel


Ingredients

  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 4 sweet potatoes, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 teaspoon Leah’s Spicy Curry Sauce
  • ¼ teaspoon ground cinnamon
  • 1 can light coconut milk
  • 2 cups water
  • 1 cup baby spinach leaves, stems removed
  • Sea salt to taste
  • 1 tablespoon freshly chopped rosemary and ¼ teaspoon cayenne pepper (optional)

Instructions

In a large pot sauté onions and garlic in hot oil until tender, about 5 minutes. Add sweet potatoes, parsnips, curry powder, cinnamon, milk, and water and bring to a boil. Reduce heat to low and simmer 30 minutes or until vegetables are tender. Place soup in a blender and blend. Add spinach and blend again. Add pepper and chopped rosemary, if desired. Serve warm.


Chef Noel Keane (Éabha Joans Restaurant, Listowel) and Billy Sweeney at The Pavilion at the Festival Dome
Chef Noel Keane (Éabha Joans Restaurant, Listowel) and Billy Sweeney at The Pavilion at the Festival Dome