My kids don’t have to look outside to determine the weather. Nope, they can just see what I’ve made for dinner. When it’s hot out I’m serving either a salad or grilling out. However, when it gets cold out, I’m making soup. Do you find your meals changing with the weather as well?
When I was grocery shopping the other day, I found some beautiful sweet potatoes and I just had to get some for home. After I arrived home, I got to thinking about what I would use these goodies for. The weather has taken a dramatic turn toward winter and so I just had to make some soup. I love the combination of coconut and curry so I got my thinking cap on and came up with this.
Coconut Curry Sweet Potato Soup
Ingredients:
- 1 sweet onion, peeled and chopped
- 2 carrots, peeled and chopped
- 1 celery stalk chopped
- 1 clove garlic peeled and choped
- 2 Tbsp coconut oil
- 4 large sweet potatoes, peeled and sliced
- 4 Tbsp chicken soup base and 5 cups water (or 5 cups chicken stock)
- 2-3 tsp curry powder
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 can coconut milk
Directions:
In a large pot over medium high heat, melt the coconut oil. Add the onion, carrots, celery and garlic and cook about 5-10 minutes or until the onions become translucent and the celery softens. Add the sweet potatoes, soup base, water, curry powder, ginger, and nutmeg. Cover and cook approximately 30 minutes (turn the heat down once the water comes to a boil). Add the coconut milk and stir. Then blend your soup until it is silky smooth (either by using an immersion stick blender or by pouring the soup mixture into your blender).
Serve with crackers or crusty bread.
This is a quick soup to prepare and trust me, the flavor combination will have your family begging for more! Let me know what you think!
Leave a Reply