Nourishing Sweet Potato + Veggie Curry Soup
This Nourishing Sweet Potato + Veggie Curry Soup is one of my all-time favourites! With 15 vibrant plant foods and a creamy coconut curry broth infused with thyme and basil, it’s as flavorful as it is nourishing.
Ingredients
- 2 tbsp olive oil
- 1 medium-sized yellow onion finely chopped
- 4 cloves garlic minced
- 1 cup carrot diced
- 1 cup celery diced
- 3 cups sweet potato cubed (3 medium-sized sweet potatoes)
- 1 cup frozen corn kernels
- 1 tsp sea salt
- 1 bay leaf
- 2 tsp dried thyme
- 1 tsp dried basil
- 1 tsp curry powder
- 1 cup diced tomatoes canned with juice
- 1 can full-fat coconut milk 400ml
- 4 cups vegetable stock
- 1 cup fresh or frozen green beans cut into 1-inch pieces
- ½ cup durum/semolina wheat or sourdough macaroni substitute with ¼ cup of organic brown rice to make the recipe gluten-free
Instructions
- Add the olive oil to a large stock pot.
- On medium heat, saute the onion and garlic until translucent.
- Add the carrot and celery and saute for 5 minutes.
- Add the diced sweet potato and frozen corn, stir well.
- Add the salt, bay leaf, thyme, basil and curry, stir well to coat the veggie mixture with the herbs and curry mixture. Saute for 1 minute.
- Pour the tomatoes and coconut milk into the pot and mix well before adding the vegetable broth. Bring the soup to a boil and then reduce to a medium simmer.
- Add the green beans and macaroni (or rice), stiring well.
- Simmer on low heat until the macaroni (or rice) is cooked, stiring occasionally.
- Serve with sourdough bread and enjoy!