- Used 4 cloves of garlic instead of 2
- Omitted the sea salt
- Used Sodium reduced chicken broth
- Used low-fat coconut milk
- Added 1/2 cup pomegranate seeds
This is one of my all time favourite sweet potato soup recipes solely because of its gourmet taste. This soup could be easily served in a restaurant, so impressing your guests this fall will be easy.
The distinct flavour of curry spice was cut down by the sweet taste of pumpkin, making it easy to eat another bowlful of this soup. The coconut milk smoothed out the strong essence of curry, like the way warm milk does when mixed with fresh cocoa. The texture of the soup is neither thick or thin, rather it had similar texture to cream. I added pomegranate seeds to create a mysteriously refreshing aftertaste to the soup and to boost the already high nutritional value.
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