Soup is warm and comforting especially on crazy cold, rainy/snowy and windy days like we seem to be having here south of Boston. Coming in from shoveling, walking the dog or just your hectic day, having a bowl of soup is a great way to slow your day down and unwind for even 5 minutes, while you enjoy it.
Here is a great recipe for one of my favorite soups which happens to also be naturally vegan and gluten-free.
Sweet Potato Coconut Curry Soup
½ of a large sweet onion, thinly sliced (about 2 cups)
2 cloves of garlic, minced
1 Tablespoon of olive oil
2 medium Yukon gold potatoes, peeled and diced (about 2 cups)
3 medium sweet potatoes, peeled and diced (about 6 cups)
2 Tablespoons fresh grated ginger
3 cups vegetable OR chicken stock
13.5 oz can coconut milk
1 teaspoon salt
1/8 teaspoon black pepper
Cook onions and garlic in the olive oil over medium heat, until tender. Pour into your crock pot and put the crock pot on high. Add the potatoes, sweet potatoes, ginger and stock. Cook on high for about 4 hours. Once all the potatoes are tender, puree the soup, either with an immersion blender or allowing to cool and then carefully pour into your blender or food processor. Puree until smooth. Add the coconut milk, salt and pepper. Cook for another 30 minutes in crock pot and then serve.
Here are my other favorite soups from 2016:
Any of these would be a great addition to your New Years feast! I am making French Onion soup 🙂 Recipe will follow in 2017!