Curried Coconut Soup

Will this winter ever end? I swear I am going to lose my mind if we get any more snow. I miss the sun. Basically the only good thing about this incessant winter is all the delicious soups I have been able to make. This soup is not an exception. It even got Blair to eat peas! (Although the red bell peppers still went untouched… baby steps.)


  • 1 large sweet potato
  • 1tbsp coconut oil
  • 1 small white onion; diced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp cumin
  • 1 red bell pepper; sliced
  • 2tbsp curry powder
  • 3 cups water + 3 tsp Better than Bouillon Vegetable base
  • 1 can full fat coconut milk
  • 1/2 cup frozen peas
  • juice from 1/2 lime
  • 1/2 cup of cilantro + more for topping
  • chopped green onions for topping
  • salt and pepper

Preheat the oven to 425 degrees. Peel and then spiralize the sweet potato. Spray a sheet pan with oil, place the spiralized sweet potato on it and season with salt and pepper.  Bake for 10 minutes.

Add coconut oil and onion to a large pot. Cook the onion until transparent for about 5-6 minutes. Add the garlic, ginger, and red bell pepper. Cook for another 2 minutes and then add the curry powder and cumin. Cook one minute then add the vegetable broth mixture and the coconut milk. Simmer over medium heat for 20 minutes.


Add the peas, lime juice and cilantro. Combine and cook for 2-3 more minutes.  To serve ladle the soup into bowls then add the sweet potato noodles, cilantro, green onions, and a lime wedge.




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