Curried-Coconut Vegetable Soup

Whoa! Where did January go??

Well, I don’t know about you, but mine was stuffed. Teaching twice as many classes as usual, preparing for The Wellness Show, oh, and some personal business as well. Somehow the month just slipped by, and me no posty.

But now it’s February, and that’s all about to change. I got back into the kitchen again in a big way this weekend. Tomorrow’s the SuperBowl, that means miniature brownies. Might not be manly enough for the Superbowl, but I made this recipe for this crowd at Christmas, and they disappeared. Besides, you can never go wrong with chocolate.

Let’s see… what else? The Wellness Show is two weeks away, so I’ll be doing some product testing leading up to that. As well, I’m less than two weeks away from the launch of my new book. That means one last writing editing retreat, this time to Gabriola Island. I’ve never been, but my friend Darien has agreed to host me. Darien is a vegan, so I’m cooking up a vegan storm before I go. I’m paying him back for his hospitality via home cookin’!

One of the things I’ll be toting over to Gabriola with me next weekend is this soup. It’s February, you want something that’s going to warm you up from the inside out. This soup is exactly the ticket. Creamy and smooth, and with just a hit of heat from the curry and the ginger as it slides past your tongue. I made a huge vat.

Curried-Coconut Vegetable Soup

Rebecca Coleman

A warming vegan soup for cold weather.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 3 cloves garlic chopped
• 1-2 inch knub of ginger peeled and chopped
• 1/2 large onion chopped
• 1-2 tbsps curry madras if you want it hotter
• 1-2 tbsps garam masala
• 1 large yam or sweet potato peeled and cut into chunks
• 1 squash peeled and cut into chunks (I used the pumpkin I'd cooked and pureed in the fall)
• 1 green apple peeled and cut into chunks
• 8-12 cups vegetable stock
• 1/2 can coconut milk
• salt and pepper to taste

Instructions

 

• In a large soup pot over medium-low heat, drizzle a couple tablespoons of vegetable, olive, or coconut oil. Add the onion. Allow to cook for 5-10 minutes until soft. Add the ginger and garlic and saute a few minutes more, until fragrant. Season with salt.
• Add the spices, stir well, and allow to cook for another minute or two. Add the yam and squash, stir. Finally, add the apple, and stir some more. Season with salt.
• Add the stock, and increase the heat to bring it to the boil. Once at a boil, turn down the heat so that it is at a simmer. Allow to simmer until the vegetables are very soft.
• Drain the soup, reserving the stock. Puree the vegetables until smooth, then add them back into the pot with the reserved stock. Mix until all is incorporated, and bring back up to a simmer. Add the coconut milk and stir well. Adjust seasoning and serve! I garnished mine with a little drizzle of maple syrup.
• You could also make this in the slow cooker.

Keyword gluten free, vegan, vegetarian