Better than Blondie!
Now that it’s December, all I can think of is getting home after a long day and snuggling up on the couch with a blanket and big bowl of warm creamy soup. Oh, and, of course, I can’t forget about the Christmas tree twinkling in all its glory...
Well, guess what! I’ve got just the thing for you. How does curry sweet potato soup sound?! This dish has it all. It’s warm, creamy, bursting with flavor and packed with protein. If that isn’t enough, this soup is also vegan & dairy free and so easy to make. You can even make a big batch to enjoy all week!! Growing up, if I had heard the words creamy and soup my mind would have immediately thought of butter and heavy cream. I mean, how else can you make soup? With just a few easy substitutions, it can be done! Here’s how:
Curry Sweet Potato Soup
2 sweet potatoes
1 tablespoon curry powder
4 cups vegetable broth (I use low sodium)
½ cup cashews
Begin by peeling the sweet potatoes. Next dice both the onion and sweet potatoes.
Heat a small amount of the coconut oil in the bottom of a large stock pot and add the diced veggies.
Add the curry powder and saute for 10 minutes on medium heat.
Add the cashews and stock and bring to a boil on high heat.
Reduce heat, cover the pot and let it simmer until the potatoes and cashews are soft.
Take off heat and blend it all together with an immersion blender (a regular blender will work too)
It’s as simple as that. You can even get creative with this recipe. Add a different type of nut or try out different varieties of sweet potatoes.If you feel like getting really creative, try using some of the cold leftovers as a salad dressing! It’s completely up to you :)