In Season :: Curried Sweet Potato Soup

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It’s true, we don’t have the harshest winters here in Austin, but the last few days have been rainy, grey and cold (cold for us anyway). Perfect soup weather in my book. I (Jeanine) made this a few nights ago and have been eating the leftovers ever since.

When I think healthy comfort food, I almost always think curry. It’s warm, hearty, spicy and just packed with flavor. Keep reading for the recipe…

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photos by Love & Lemons

Curried Sweet Potato Soup

serves 4 as a main course, 6-8 as a side

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoons madras curry powder
• 2 medium sweet potatoes, chopped into cubes
• 1/2 cup peas (can be frozen)
• 1 can lite coconut milk (2 cups)
• 2-4 cups veggie broth (less for a thicker consistency, more for thicker)
• 2 tablespoons brown sugar
• squeeze of one juicy lime
• a few handfuls of spinach
• salt
• handful of chopped cilantro, for garnish
• a few pinches of red pepper flakes

Instructions:

1. In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
2. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
3. Stir in the peas and spinach and cook for just another minute or two.
4. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
5. Top with cilantro and serve with naan bread on the side.

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