There are a lot of reasons to love soup. First of all, it is incredibly nourishing. You can add, fit, squeeze, hide (all depending on whether or not you like your veggies!) so many vitamins and minerals in soup that if you ever made a list, it might look like an 8 year old’s letter to Santa. You can make soups chunky or smooth or somewhere in between and, in my opinion, you can eat them all year round. I generally like to keep my soups on the lighter side with mostly vegetables, sometimes with meat, but this time I was looking for something really comforting, almost like a warm, cozy sweater to wrap up in. Let me tell you – this soup is it! It was so good that I immediately froze some so that I’d have leftovers. I’m thinking I’ll break it out on the very next snow day, which happens to be today!

Curry powders can vary a lot. Mine is a pretty mild one because I like to have some control over the spice in my dishes by adding additional cayenne or ginger, for example. I used enough to give it a little kick at the back of the throat. Make sure you use a curry powder you like and, if you aren’t sure how spicy yours is, adjust the quantity as you go along. I sure hope you love this soul-warming soup as much as I do!

Curried Sweet Potato Soup

2 t. coconut oil

1 medium onion, chopped

1/2 tsp. + 3/4 tsp. salt

1 large orange-fleshed sweet potato, about 1 pound

1 medium carrot

1/2 head of cauliflower, roughly chopped (about 3/4 lb.)

3 cloves or garlic, minced

1 Tbsp. curry powder

4 cups of stock or broth (I used homemade turkey stock)

1/2 c. coconut milk

2 scallions, optional

Directions

1) Peel and roughly chop the onion, sweet potato, carrot, and cauliflower. Melt coconut oil over medium-high heat and sauté the vegetables with 1/2 tsp. of salt until they begin to soften, about 8-9 minutes.

2) Add garlic and curry powder and stir for 30 seconds until fragrant.

3) Add stock and 3/4 tsp. salt, if you are using unsalted stock. If you are using commercial stock or broth, wait to salt your soup at the end. Bring soup to a boil, reduce heat to medium and maintain a rapid simmer for about 30 minutes. Leave it uncovered so that the soup can reduce a little bit while the vegetables soften.

4) Once everything is soft, puree using an immersion blender. This can also be done in a regular blender or food processor, just be careful blending hot ingredients.

5) Add coconut milk, heat through, and taste to see if the soup needs any additional seasoning. Top with chopped scallions and enjoy!