This Curried Sweet Potato Coconut Soup is a great nourishing recipe to have on hand if you’ve got vegan guests coming, or friends with severe allergies. It’s delicious and comforting, and really simple and satisfying at the same time. And just about everyone can eat it.
We recently learned from a dear friend that her pal has had a breast cancer diagnosis. In the rural community where I grew up, when someone was in need, a network of concerned neighbours, friends, relatives, and even strangers would pitch in, and food appeared from all corners. It meant nourishment for the busy, ill, or grieving family, and freedom from having to plan meals during difficult times. Some folks call it a meal train, and it can involve an elaborate schedule of willing cooks delivering healthy meals, but it can also be as simple as handing a jar to a friend to pass along. So try it out, and make a little extra to share with someone who might need it.
Curried Sweet Potato Coconut Soup
1 tsp coconut oil
1 medium onion, diced
2 medium sized sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
broth or boullion (optional)
2 tsp curry powder (more or less, depending on taste)
1/2 tsp turmeric powder
1 can coconut milk
1 bag of baby spinach, washed
Salt and Pepper to taste
Sauteé the onions in coconut oil until slightly browned. Add the sweet potatoes and carrots, and cover with water/broth/boullion; add curry powder and turmeric, and boil until vegetables are soft (about 15-20 minutes).
Turn off heat, puree with a hand blender, then add coconut milk. Stir in spinach leaves and season with salt and pepper to taste. Refrigerate soup in mason jars, and enjoy within the week.
Take good care, and get well soon, friends.