Curry Sweet Potato Soup

     On warm winter days one of my favorite meals to have is soup. The warmth and comfort it brings me is unlike any cozy blanket you can wrap up in. 
This creamy soup was inspired by my love for curry, soup, and sweet potatoesYou may be wondering, yes, I adore sweet potatoes. The soup is almost cheesy tasting and has a delightful creamy flavor. It is also gluten free, dairy free, oil free, and sugar free! 
As you can see I am gluten and dairy free due to stomach and skin issues (I’ll be writing an article about my dietary habits in a while). I chose not to eat any eggs, oil, or meat as often as possible a little while ago after reading articles and watching some interesting documentaries on how the manufacturers process our meat we eat in America. Again, I’ll talk more on this later. Although I created this recipe without meat you are completely welcome to add chicken or beef to the soup.

1. First peel the sweet potato and poke holes in it with a fork.

2. Then wrap in a dampened paper towel and microwave for 4 minutes.

3. Immediately take the sweet potato out and unwrap it 
before blending it with the water into a creamy paste.

4. Combine the sweet potato paste with the coconut milk,
spices, veggies, beans, onions, and rice or rice pasta. Simmer for 10-12 minutes. 

5. Serve immediately after with optional bread. I chose to make mine 
a bit thicker and added much less water.

            Curry Sweet Potato Soup
Serves: 3
Cook & prep time: 18-20 min.
Kitchen tools: pan, blender, microwave, large wooden or plastic spoon, fork, Cutting Knife, Cutting board

         1 large Sweet potato
         ½ cup of any kind of bean
         ½ cup Any kind of diced veggies
         3/4 cup of brown rice or brown rice pasta 
         1/2 Can of coconut milk 
         1/2-3/4 cup of Water
         1/8 cup of onions (optional)
         1 1/2 tsp. Curry powder
          Salt to taste
         1/4 tsp. Ginger
          Pinch of red pepper flakes (optional)
½ tsp. Paprika (optional)
1 ½ tsp. Garlic powder
1 ½ tsp. Onion powder
¼ tsp. Chili powder 


1. Peel the sweet potato and then poke holes in it with a fork or a toothpick before putting it in the microwave wrapped in a completely dampened paper towel for 4 minutes. Take it out and blend it on high, with a 1/2-3/4 cup of water, until it becomes a smooth, silky paste. Transfer the sweet potato paste to a pot.
2. Pour in the coconut milk, add all of the spices, veggies, pasta or rice, and chosen beans. Let it simmer for about 10-12 minutes.
3. Transfer to bowls and let cool before serving it with optional bread. Lasts 3-5 days in the fridge.


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