Oh. My.
This is good.
Tooting my own horn here, but I want everyone to know the deliciousness that is this soup! It’s really for your own good, I don’t want you to miss out!
My number one New Years Resolution is to eat more sweet potatoes. I don’t even know why, I think I’ve just been having some really good experiences with them and figure they need to be a part of my life because they bring me so many “Mmmmmm” moments. And who doesn’t want more “Mmmm” moments?! The other two resolutions I made were to do more yoga and to shop more locally. They changed the schedule at my gym and my favourite yoga class is no longer at convenient times for me…so this is going to be the most challenging. But hey, at least I’m going strong on the sweet potato goal!
Also, its frickin COLD in Calgary and soup was a must. This soup not only warms you up because it’s, um, soup… but it’s also got a nice kick to it.
It’s slightly sweet from the coconut milk and sweet potatoes, a little spicy, and with a squeeze of lime it takes on a whole new tangy thai flavour. I could eat this every day. And I will until it’s gone-hello lunches for the week!
This soup is full of veggies, which is always how I like my soups to be. On cold days like today, eating a salad is hard… So I think of a nice veggie filled soup as my winter salad.
Sweet potatoes are super high in vitamin A and potassium. They’re high in fibre and full of antioxidants too! Potatoes get a bad rap for being high carb but sweet potatoes raise the blood sugar much more slowly than a white potato and most would agree they’re a healthy staple for all. Like most vegetables, they’re full of other enzymes, vitamins and minerals that are essential for your health. That’s why I love soups; because you get a great variety of veggies in one meal!
Make this creamy and savoury soup next time you’re feeling that winter chill! You’ll be so glad you did!
| Sweet Potato Coconut Curry Soup | Print |
- 2 tablespoons coconut or olive oil
- 2 small yellow onions, diced
- 2 cloves garlic, minced
- 3 tablespoons of minced fresh ginger
- 1 large or 2 small sweet potatoes, peeled and diced into half inch pieces (about 4 cups)
- 4 cups vegetable or chicken broth
- 2 green bell peppers, diced
- 4 cups sliced mushrooms
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tamari sauce, or soy sauce
- 1½ tablespoons red or green thai curry paste
- 1 14 oz can chickpeas, rinsed and drained
- 2 14 oz. cans coconut milk
- chopped cilantro, chopped green onions, lime wedges, for garnish (optional)
- Heat oil in a large stock pot over medium heat.
- Add the onion, garlic, and ginger and cook, stirring occasionally for 3-5 minutes until the onion becomes soft and translucent.
- Add the diced sweet potatoes, green peppers, mushrooms, chicken broth, curry paste, red pepper flakes and soy sauce.
- Bring to a boil, then cover and reduce heat to a low simmer for 30-40 minutes until the potatoes are cooked through.
- Once sweet potatoes are cooked, add the chickpeas and coconut milk, and stir until incorporated.
- Season to taste with salt and pepper.
- Serve hot with cilantro, green onions, and lime wedges, if desired.
- *The lime really alters the flavour but I couldn’t decide which way I liked it more, so add just a little squeeze at a time to see if you like it!
Ahhh! I love sweet potatoes! Coconut soups are seriously the best though. This looks amazing!
This is seriously one of my favs! I agree, I love everything coconut!