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.)

Ingredients 

  • 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.

img_2203

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.

img_2206

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s