I can’t get enough soup in my belly these days. It’s been so cold and dreary here that the only thing appetizing at the end of the evening is a big ol’ bowl of comforting soup.
I must admit, I’m pretty stoked about this soup recipe. Not only was it easy to whip up, but it has everything going for it. Slightly spicy, a tad sweet, and a little buttery. But guess what…it’s totally vegan! Shhhh don’t tell Taylor. He still doesn’t know.
That is the smile of a meat eating man who went back for a third helping of this vegan soup. I guess what he doesn’t know can’t hurt him!
If it is cold and dreary where you are grab a sweatshirt, your favorite slippers and a cooking apron. This soup has comfort written all over it.
This is what 3 bowls of curried sweet potato almond soup will do to a couple of guys.
Curried Sweet Potato and Almond Soup: (serves 4)
Ingredients:
2 tbs coconut oil
1 large yellow onion, diced
2 large sweet potatoes, washed and cut into 1/4 inch pieces
3 large cloves of garlic
2 tsp to 2 TBS of good quality curry powder (depending on spice preference)
1/2 tsp cinnamon
1/2 tsp grated ginger
3-4 cups of vegetable stock
1 cup coconut milk
1/4 cup almond butter
salt and pepper to taste
In a large soup pot over medium heat add the coconut oil. Add the onion and saute for about 5-8 minutes stirring often. Add the garlic and sweet potatoes. Mix well. Add the spices (curry, ginger, cinnamon) Add the vegetable stock and almond butter. Bring to a boil. Reduce heat to a simmer. Simmer for about 25 minutes. Add the coconut milk. With an immersion blender or regular blender process the soup until smooth. If too thick add more broth. Season with salt and pepper. Serve warm.
YUM! Perfect choice for some rainy weather moving in today!
Just saved this in my Google Reader. I love ordering sweet potato soup at restaurants, but have never made it before. I’ll probably try it with peanut butter since I have an almond allergy, and I imagine the ginger and curry will be perfect. Yum…perfect for this cold weather.
That sounds so good! It’s cold in DC, too. 🙂
I saved this one to try sometime in the next few weeks. While I love ordering sweet potato soup in restaurants, I’ve never made it myself. I’ll be substituting peanut butter for the almond butter (I’m allergic to almonds), so I’ll let you know how it goes!
Oooo I want this so badly! I made a totally subpar sweet potato soup the other day and I need to make up for it. With this. Obviously.
Your soup recipe is appealing and the photo is great. What sprouts accompany the lime? Also, a semi-farm question: Any ideas about how I might grow arugula during a Wisconsin winter?
Henry.
oh wow! this soup looks fantastic! I love the flavors in this!
This soup sounds delicious and I have always wanted to try a soup with nut butter in it – you’ve just reminded me! And thanks so much for stopping by my blog – I adore yours (my husband is always trying to persuade me to move to the country and have cows and chickens.. but Im such a city girl at heart 🙂 ). I’ve added it to my reader and now I can live vicariously through you! I’ll let you know as and when I try this soup… Im thinking it might be extra delicious with a bit of lime juice on top! Have a wonderful day! xo
Just delete this comment if you dont want a link left up but this soup I think would be right up your alley with the sweet tater and coco milk and it’s 15 mins from start to finish!
http://www.loveveggiesandyoga.com/2012/09/sweet-potato-red-pepper-and-coconut-milk-soup.html
And I have another one with roasted veg, red pepper, with PB in it! We need to swap soups 🙂
Am am intrigued by your sweet potato and red pepper soup. Totally going to try it! Annnddd roasted veg, red pepper, and PB??? you are speaking my language!
Wow, this soup looks good! And I love the combination of flavors. You could eat this for days and not need anything else. Delicious 🙂
A divine sweet potato & coconut milk soup! i love ginger combined with sweet potatoes: so good & so flavourful too! Almond butter is a great added nutrtious bonus here! I completely agree!