Description
Creamy, nutty, and subtly sweet, this soup is perfect for a cozy night in. The roasted hazelnuts add a delightful crunch.
Ingredients
Units
Scale
- 5-6 medium sized sweet potatoes
- 1/2 cups (118 ml) red onion
- 2 cups (473 ml) water
- 1/2 cups (118 ml) hazelnuts
- 2-3 green chilies
- 1 tbsp chopped cilantro
- 1 tbsp olive oil
Instructions
- Heat the oil in a pan.
- Add the green chilies and onions, and sauté until the onions are golden.
- Mash the sweet potatoes and add them to the pan.
- Roast the hazelnuts in a pan for one minute.
- Add the hazelnuts to the curry and stir.
- Add salt and cilantro and stir like a dry curry for a couple of minutes.
- Add water and cook until it boils.
- Remove from heat.
- Cool slightly and blend.
- Garnish with cilantro and olive oil as desired.
Notes
- To enhance the hazelnut flavor, lightly toast them in a dry pan before adding to the soup.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5