Crock Pot Monday: Sweet Potato Coconut Curry Soup

Happy Monday!  My mother-in-law (otherwise known as Mom) has been in the hospital, and it has been a stressful time for all!  She is in the mend, doing awesome, but the surgery was in California, and it is just hard not being there!

I have a friend at work who is in the middle of having surgery on her mouth.  I am not exactly sure what kind of surgery, I think it might be something with her gums.  Because of this, she really is not able to eat food she can chew.  I told her I would bring her some soup.  (Plus – she is the eat soup out of a can kind of person, so I wanted to show her that healthy soups can be made at home!)

I love this soup – the beans make it filling, and it is so incredibly creamy.  You can bump up the curry if you would like – I found 1 tbsp was enough for me.

I can’t wait to see what she thinks!

Sweet Potato Coconut Curry Soup

Print this recipe!

2 cups dry great northern beans

2 cloves garlic, peeled and smashed

2 tsp salt

2 large sweet potatoes, peeled and diced

1/2 tsp nutmeg

1/2 tsp allspice

1 tbsp curry powder

4 cups water

1 can coconut milk

In a crock pot, combine the beans and garlic cloves.  Cover the beans with water, with 2 inches of water above the beans.  Cook on low overnight, or 8-10 hours.

In the morning, add 2 tsp salt.  Let cook another 30 minutes to 1 hour.

Drain the water off the beans.  Place the beans back in the crock pot.  Add the sweet potatoes and spices.  Add 4 cups of water.

Cook for 8-10 hours, or until the sweet potato is cooked through.

In a blender, puree the soup completely in a blender – in batches.  Blend as smooth as possible.  Pour back in the crock pot and add the coconut milk.  Cook just until the coconut nut milk is warmed.  You can also do the final warming on the stove if desired.

Season with salt and pepper if needed.

Serve!