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Recipe: Coconut Curry Sweet Potato Soup

February 7, 2015 by Kelly

Coconut Curry Soup | Kelly Maia Nutrition

The winter months are long and cold. Laziness sets into your bones. You go to work, it’s dark. You come home from work, it’s dark. Dinner? What to make? Who knows. Who cares. You just want to get under the blankets and curl up for a night in front of the TV or a good book. You know you need to eat something, but what?

 As I’ve said before, my soup obsession is real. When you’re too lazy to grocery shop, soup is the best (and easiest) thing to reheat from frozen.

The other day, I was looking for a coconut curry soup recipe, but couldn’t find exactly what I wanted. I decided to wing it and this wonderful concoction came to be!

I wasn’t planning to post this, so my measurements are approximations. 
Modify as you wish.

Coconut Curry Sweet Potato Soup

Ingredients:

1 tbsp of grated ginger
1 tbsp of coconut oil
1-2 cloves of garlic, minced
1.5 – 2 tbsp of curry powder
1-2 large carrots
2 sweet potatoes
4 tomatoes, small-medium sized* (I do this instead of diced tomatoes in a can, feel free to use diced)
2 cups of cooked chickpeas
1L of vegetable broth
1 can of coconut milk (I used full-fat)
2 cups cooked quinoa

Directions:

*If you have decided to make your own diced tomatoes, prepare them now according to these steps: cut X’s in the bottom of each, submerge into boiling water, and wait until the skin starts lifting at the “X”. Remove the tomatoes from the pot and peel back the skin – discard the skin. Caution: I burn myself on this step EVERY time. Chop up the rest of the tomatoes, keeping the juices.

Peel and chop the carrots and the sweet potatoes.  Add to large soup pot and set to medium heat: coconut oil, ginger and garlic. Fry for a minute.

Add coconut milk, vegetable broth and curry powder. Bring to a boil.

Add carrots, potatoes, tomatoes and chickpeas. Once it comes to a boil, reduce heat and simmer for about 30 minutes, or until potatoes and carrots are tender.

Blend soup, and add quinoa to the blended mixture, stir and serve.

Voila! One of my favourite soup combinations so far. Bon appetit!

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Filed Under: Eat Right, Recipes Tagged With: coconut, Dairy free, Dinner, healthy, Lunch, nutrition, recipe, sweet potato, Vegan, Vegetarian

Reader Interactions

Comments

  1. Kimiko S says

    February 8, 2015 at 11:18 PM

    I will definitely be trying this!! Does it feel nice and filling from the quinoa?

    • Kelly says

      February 15, 2015 at 10:23 PM

      Yes! I love that the quinoa makes it feel like a filling meal 🙂 I hope you like it!

  2. Micah says

    February 18, 2015 at 9:56 AM

    This sounds amazing.

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Between the chaos and the rush of modern day society, I help women find balance in their lives. I’m Kelly, nice to meet you! Learn more.

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Disclaimer

I am a holistic nutritionist and believe that health can be optimized through diet. However, I am not a medical doctor nor do I diagnose, prescribe or promise to heal a diagnosis. Recommendations listed in this post may not be suitable for everyone. Supplements may interfere with medication. It is important to review any changes with your health care provider. Read more here.

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Disclaimer: Kelly Maia Agnew (Kelly Maia Nutrition) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.ca.

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