Sweet (potato) bowl of comfort

Warm spices will cure cold-weather blues
Sweet (potato) bowl of comfort
Sweet Potato, carrot and coconut

This soup uses flavorful fall produce and warm spices to soothe those cold-weather blues. A boatload of vibrant, spicy and aromatic flavors are tempered with the natural sweetness of carrots and sweet potatoes, as well as a hefty dose of creamy coconut milk. The secret to making this soup a spectacular experience for your taste buds is to use the best possible produce and spices that you can get your hands on!

Try to seek out locally grown carrots, onions and garlic, as well as sweet potatoes (or yams) when possible. As for the curry powder, use a homemade or high-quality blend that smells vibrant and fresh, not that sad jar in the back of your pantry. Yellow curry blends abound, so simply use one that appeals to your palate. The bright colors, flavors and, not to mention, health benefits of this simple and delicious soup will be a great addition to your cold-weather recipe collection. Bonus: If you are in a time crunch, or are thinking ahead, this soup freezes beautifully for up to two months and can also be made in double or triple batches by increasing the ingredients accordingly. I hope you enjoy this rich and flavorful soup as much as we do!

Sweet potato, carrot and coconut soup

Ingredients

2 tbsp. coconut oil or olive oil

1 medium onion, chopped

4 cloves garlic, peeled and smashed

4 tsp. chopped fresh ginger

1 large sweet potato, peeled and cut into 1 1/2 pieces

4-5 large carrots, peeled and cut into 1-thick slices

1 tsp. sea salt, plus more to taste

Freshly ground black pepper, to taste

4 cups vegetable stock

2 tsp. yellow curry powder

1 tsp. coriander

1 tsp. garam masala (or 1/8 tsp. grated nutmeg and 1/4 tsp. cinnamon)

1/4 tsp. ground turmeric

1/4 tsp. smoked paprika

1/8 to 1/4 tsp. cayenne pepper

1/2 of one 15 oz. can full-fat coconut milk, plus more for topping

Toasted sunflower, pumpkin seeds, baked chickpeas and whole-grain bread

Instructions

Heat oil in a large pot on medium heat. Add onion, garlic, ginger, sweet potato and carrots and a good pinch of sea salt and black pepper. Cook 5-7 minutes on medium-high, or until onions start to get tender and veggies begin to brown. Add stock, cover with lid. Cook until veggies are tender.

Transfer to blender (or use an immersion blender directly in the soup pot, taking the pot off the burner while blending), add spices and blend. Be safe when blending hot liquids, and puree the soup in batches, if necessary. Add coconut milk, taste, adjust seasonings and blend again until smooth.

Serve with extra coconut milk and cayenne on top, along with toasted nuts/seeds, crispy baked chickpeas and whole-grain bread, pita or socca.

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