Continental
More Iftar Recipes
Servings: 6
INGREDIENTS
- ¼ cup coconut oil
- 6 cloves garlic
- 1 tablespoon ginger
- 1 yellow onion, chopped
- ⅓ cup slivered almonds
- 2 tablespoons turmeric
- 2 tablespoons curry powder
- 2 red bell peppers, seeded and rough chopped
- 1 pound sweet potatoes, peeled and chopped
- 2 bay leaf
- 6 cups vegetable broth
- Kosher salt and black pepper
- Garnish with olive oil, black pepper, chives and avocado chunks
DIRECTIONS
- In a large pot, add the coconut oil with the garlic, ginger, onion, almonds, turmeric and curry powder and stir to mix everything well. Cook over medium heat until tender (about 5 minutes).
- Add the bell pepper and sweet potatoes, along with the bay leaf and then add the vegetable broth to cover everything. Bring it to a simmer and then add a lid and turn the heat to low.
- Simmer for 30 minutes until the sweet potatoes are tender.
- Set the bay leaf aside and then, working in batches, puree the soup until creamy and smooth. Transfer them back to the pot.
- Add the bay leaf back to the soup and simmer for another 15 minutes.
- Season with kosher salt and black pepper.