Embrace the cozy vibes with this Vegan Creamy Sweet Potato and Coconut Milk Soup, beautifully complemented by @ErathWines Pinot Gris!
Experience the velvety texture and vibrant flavors of sweet potatoes, coconut milk, and aromatic spices, perfectly paired with the crisp, refreshing notes of Erath Wines Pinot Gris. 🥂✨
Swipe left to discover the recipe and elevate your dining experience with this harmonious pairing. Cheers to delicious flavors and memorable moments!
Feel free to adjust the recipe and post according to your preferences and style. Enjoy this delightful pairing! 🍷🍠✨
Here’s the recipe:
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- 2 tablespoons olive oil or coconut oil
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and translucent.
- Stir in the curry powder and turmeric powder, cooking for an additional 1-2 minutes to toast the spices and enhance their flavors.
- Add the diced sweet potatoes to the pot, stirring to coat them with the aromatic mixture. Cook for a few minutes to develop flavors.
- Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a gentle boil, then reduce heat and let it simmer until the sweet potatoes are tender
- Using an immersion blender or transferring to a regular blender in batches, blend the soup until smooth and creamy. Season with salt and pepper to taste.
- Ladle the creamy sweet potato and coconut milk soup into bowls. Garnish with fresh cilantro or parsley, a drizzle of coconut milk (optional), and a squeeze of fresh lime juice for a burst of brightness.