Well, it’s about that time of year when we all are hoping spring has arrived, but really, things are still pretty cold out there. Darn! But that leaves room for another cozy soup recipe to keep us warm and grounded as we move through the end of winter and into spring!
I love to do some meal prep on Sundays and it usually includes a batch of soup to have on hand for lunches during the week. One of my favourite things to do is to freeze at least two individual servings of whatever soup I make so that on any given day, I can reach in the freezer and grab a tasty, healthy lunch. Freezing them individually means that I have a variety of soups to choose from, plus, it’s easy for my husband to grab on the way out the door so he has something healthy, rather than paying for lunch.
This creamy soup is full of warm-you-up spices like ginger and curry. It’s also super easy! Just cook it all up, blend it all up, and slurp it all up! I hope you enjoy this as much as I do! This would be great with a side salad and a some nice fluffy naan bread, or some crunchy crackers! If you like this soup, you’d probably also love this Sweet Potato Coconut Curry Soup and this Sweet Potato and Peanut Stew with Spinach. Both are just as savoury, creamy, and delicious! Enjoy!
| Root Vegetable Coconut Curry Soup | | Print |
- 2 Tbsp. coconut or olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tsp. curry powder
- ½ tsp. ground ginger
- 4 cups peeled and diced sweet potato or butternut squash
- 2½ cups vegetable broth
- 1½ cups coconut milk (from a can, preferably full fat)
- optional toppings: chili flakes, cilantro, chili oil/hot sauce
- Heath coconut oil in a large soup pot over medium-low heat.
- Add onions, celery, and garlic to the pot as you chop them, stirring occasionally.
- Add curry powder and ground ginger and stir for 1 minute.
- Add the diced sweet potato or squash and vegetable broth and bring to a simmer.
- Reduce heat, cover, and let simmer for 30-40 minutes or until the sweet potato is cooked through.
- Stir in the coconut milk, then transfer to a blend or use an immersion blender to blend until smooth and creamy.
- Season to taste with sea salt. I start with ¼ teaspoon, but this depends on how salty your vegetable broth is. Enjoy hot!
- If you prefer this as a chunky soup, simply omit the blending!
