Category: coconut milk

Sweet Potato Coconut Curry Soup and my favorite soups from 2016

Soup is warm and comforting especially on crazy cold, rainy/snowy and windy days like we seem to be having here south of Boston. Coming in from shoveling, walking the dog or just your hectic day, having a bowl of soup is a great way to slow your day down and unwind for even 5 minutes, while you enjoy it.

Here is a great recipe for one of my favorite soups which happens to also be naturally vegan and gluten-free.

Sweet Potato Coconut Curry Soup

Ingredients

½ of a large sweet onion, thinly sliced (about 2 cups)

2 cloves of garlic, minced

1 Tablespoon of olive oil

2 medium Yukon gold potatoes, peeled and diced (about 2 cups)

3 medium sweet potatoes, peeled and diced (about 6 cups)

2 Tablespoons fresh grated ginger

3 cups vegetable OR chicken stock

13.5 oz can coconut milk

1 teaspoon salt

1/8 teaspoon black pepper

Directions

Cook onions and garlic in the olive oil over medium heat, until tender. Pour into your crock pot and put the crock pot on high. Add the potatoes, sweet potatoes, ginger and stock. Cook on high for about 4 hours. Once all the potatoes are tender, puree the soup, either with an immersion blender or allowing to cool and then carefully pour into your blender or food processor. Puree until smooth. Add the coconut milk, salt and pepper. Cook for another 30 minutes in crock pot and then serve.

Here are my other favorite soups from 2016:

Butternut Squash Soup

Potato Leek Soup

Hot and Sour Soup to Warm your Soul

Chicken Noodle Soup

Any of these would be a great addition to your New Years feast! I am making French Onion soup 🙂 Recipe will follow in 2017!

 

 

 

Coconut Curry Sweet Potato Soup

This sweet potato soup was a huge hit in our house! Even my 16 month old twins could not eat it fast enough! I made it in the slow cooker, so our house was filled all day with a mild, comforting ginger and curry smell. Perfect for a crisp fall day!

Recipe:
3 medium sized sweet potatoes (peeled and cubed)
3 medium sized white potatoes (peeled and cubed)
1 small onion (sliced)
4-6 cups vegetable broth (err on the lower side, since you can always add more to make it thinner later. You can also use chicken broth if not making it vegetarian)
2 Tbsp freshly grated ginger
1 Tbsp of your favorite curry powder
1 can coconut milk (I used Trader Joe’s light coconut milk)

Dump all the potatoes, onion, enough broth to cover the vegetables, ginger and curry into slow cooker. Set on low, cover and cook for 5-6 hours or the potatoes are easily crushed with a fork. Then use an immersion blender or let cool and transfer to your soup blending gadget of choice and return to slow cooker. Once blended add can of coconut milk, stir and taste for spices. Add more ginger, curry, salt or pepper as you like. If soup is too thick, add more veggie broth. Let cook for another 30 minutes, at least and then serve!

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