Curried Sweet Potato Soup

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Do you ever crave soup? I feel like I crave soup an abnormal amount…like basically all winter long. Not a bad thing considering it’s usually packed full of veggies and an easy dinner to throw together. But because it’s an easy go-to I tend to get into a rut with chicken soup style creations, aka throw all the veggies in the fridge in a pot + pulled chicken + stock. Delicious no doubt but lately I’ve been trying to get out of that comfort zone and try something new. Lucky for me and my soup craving this vegan sweet potato soup was exactly what I was looking for. It’s tangy with a hint of sweetness but still packed full of loads of nutritious goodies. After the first time making it the hubs proclaimed it a keeper and it’s now on the regular rotation, a true sign of a winning dish! Enjoy with warm naan or pita bread and a fresh side salad for a full meal.

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Curried Sweet Potato Soup, courtesy of Love and Lemons

I suggest adding the spinach to each individual bowl of hot soup. It will ensure any leftovers stay fresh and bright tasting…just reheat and add spinach at the last minute. Enjoy!

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2 tablespoons coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoons madras curry powder
2 medium sweet potatoes, chopped into cubes
½ cup peas (can be frozen)
1 can lite coconut milk (2 cups)
2-4 cups veggie broth (less for a thicker consistency, more for thicker)
2 tablespoons brown sugar (I use coconut sugar and usually use about half this amount)
squeeze of one juicy lime
a few handfuls of spinach
salt
handful of chopped cilantro, for garnish
a few pinches of red pepper flakes

In a large pot, heat coconut oil. Add onion and some salt. Cook, stirring, until it becomes translucent, about 5 minutes. Add curry powder and garlic and cook for another 30 seconds (don’t let either burn). Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft, 20-30 minutes. Stir in the peas and spinach (again, I suggest waiting to add the spinach to individual hot bowls) and cook for just another minute or two. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy. Top with cilantro and serve with naan or pita bread on the side.

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