Creamy Coconut Curry Sweet Potato Soup

It's that time of year to nestle in with some warm comforting fall soup and homemade bread. Yes, it is most definitely my favorite time of year! All summer it is the constant fun, travels, beach days and moving, moving, moving, to not loose the joy of the summer energy. But when end of September rolls around and the big fluffy fall clouds start to sweep in with cooler tempts and the crunchy leaves..... Oh, yes, that to me is just the best time of year. Inviting the rhythm and slowness amidst the grounding and nourishing routines, these are the days I long for after a summer of adventures. These are the days of soup and bread and the peace that comes with it.

This soup recipe nourishes by being full of anti-inflammatory properties to help the joints and muscles ease up on tension. Also full of antioxidants and warm cooked vitamins to help the digestion calm and find a sense of rhythm as well. The coconut milk makes it creamy and satisfying, but also adds a good dose of healthy nourishing fats for the brain to settle and feel strong. This combination of healthy fats and anti-inflammatory agents would be especially wonderful for the aging friend that needs a simple and nourishing soup.

But yes, this soup is helpful and delicious for the growing sprout to the aging soul. So much warm and nourishing spice along with the simplicity of a cup of veggies and broth. You could add in some protein of chickpeas or even roasted chicken, but it is satisfying just as it is with the richness of the thick broth and soft potatoes. Give this simple soup a try and enjoy for days or share it with you Grandma. Soup is special like that, it nourishes and also gives and shares love in the process.

My favorite homemade bread recipe to pair with this and any soup is my Soft and Chewy Oat Baguette Bread that I use for almost everything :) ENJOY!

Creamy Coconut Curry Sweet Potato Soup
{gluten, dairy, egg, soy, nut, seed, and sugar-free} 
Can be made vegan or add in meat if desired

1-2 TB of olive or avocado oil for sauteing
1 large sweet onion chopped
3-4 minced or grated garlic cloves
1-2 TB's of minced or grated fresh turmeric
1-2 TB's of minced or grated fresh ginger
2 cups of chopped celery
1-2 cups of chopped carrot slices
1-2 cups of chopped parsnips
2 cups of chopped sweet potato
sprinkle of sea salt/black pepper to taste

optional: add in a few fresh lemongrass stalks to soak in broth but then remove before serving
optional: 1 TB of Red Curry Paste
optional: add in a can of cooked chickpeas or pre-cooked roasted chicken for added protein

4 cups of vegetable broth (or use chicken/bone broth for non-vegan)
1 can of full-fat coconut milk 
1-2 cups of water if needed to water down broth

3 cups of pre-cooked or leftover jasmine or basmati rice

1/2 cup of finely chopped fresh cilantro

In a large soup pot (8-10 QT pot), sauce the onion, garlic, turmeric, and ginger in the oil until it starts to soften, then add the rest of the veggies and saute for another 5-10 minutes. Add a sprinkle of sea salt and a pinch of black pepper to help in the saute process. 

After 10 minutes of cooking veggies down, add the broth and coconut milk and paste if using. Let it come to boil and cook for 30-40 minutes until the potatoes and carrots are soft. Then add in the pre-cooked basmati or jasmine rice- I cook 1 1/2 cups of rice to get 3 cups cooked. Then add in the fresh cilantro last to cook and get wilty in the broth.  You made need to taste test the level of sea salt or pepper at the end. I usually cook with less salt and then add it in the end to draw out the flavors but make sure you don't add too much. 

Serve with fresh chopped cilantro, or fresh chopped scallions, or even a squeeze of some fresh lime before serving. And then, add some bread and you got yourself a hearty nourishing meal.

Hope you give it a try and ENJOY!

Much love and light to you as always xoxo

Stephanie