I’m such a fan of cozy vegetable soups during the colder months, and this recipe is one of my faves. It combines a creamy and spicy broth with delicious, tender veggies. A squeeze of lime added right before serving really brings all the flavours together. You could also add a bit of protein to this if you’d like to make it a complete meal – I sometimes mix in some cubes of roasted tofu which I’ve seasoned with tamari, garlic powder, salt and sesame oil before baking. Another option would be to throw in some cooked rice noodles – ooh, that sounds so good, too!
large onion, peeled and diced
stalks of celery, diced
small carrots, peeled and diced
garlic cloves, peeled and minced
1 to 2 tablespoons
yellow curry paste (vegan or vegetarian, if required)
full-fat canned coconut milk (try to scoop out just the creamy part, keeping the watery stuff at the bottom to throw into some porridge or a smoothie)
kaffir lime leaves
large sweet potato, scrubbed and cut into approximately 1" cubes
Line a baking sheet with parchment paper. Toss sweet potatoes with 1 tablespoon of coconut oil and ½ teaspoon of salt, and roast on the baking sheet until golden and tender, about 20 minutes.
Meanwhile, in a large soup pot set over medium-low heat, warm 1 tablespoon of coconut oil, then add the onion and sauté until lightly golden, about 5 minutes. Add the celery, carrot and garlic, and sauté for another five minutes or so.
Add the yellow curry paste to the pot, and cook for 2 minutes, then add the coconut milk, tamari, lime leaves, and stock. Scrape the bottom of the pan with your spoon to ensure none of the veggie are sticking, then bring the mixture to a boil over high heat. Once mixture is boiling, reduce heat, and simmer for about 10 minutes, stirring occasionally. The broth should be slightly thickened at this point. If it isn't, simmer for a few minutes more.
Once the mixture has been simmering for at least ten minutes and the sweet potatoes are cooked, add the sweet potatoes and peas to the pot, and cook for an additional two minutes. Add the juice of ½ lime, and season with salt (if required). Remove the lime leaves before serving.
Serve, garnished with the scallion greens and a bit more lime juice, if desired.