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)
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.