Dairy-free sweet potato curry soup

Well, just like that summer went straight through fall and pretty much into winter here in Flagstaff. I’m not sure where our Indian summer is but temperatures literally dropped like 40 degree’s over night! Currently it is about 42 degree’s outside and raining. Last week it was in the upper 70’s, sunny, and warm. Now snow is even predicted to be in the forcast and it’s barely the middle of October. I am so not ok with this. So now I plan to be layered up and doing everything I can to stay cozy and warm while I wait out this weather and storm.

The first thing that came to my mind of course was, what am I going to make while hunkered in. I decided what’s better than a nice big bowl of yummy soup. I was drawn to something with some orange in it, given it’s fall and all, and my favorite types of veggies are usually the orange ones. Which means yams, Butternut squash, pumpkin, and my choice for today, sweet potatoes. I can never get enough of these babes. They get soft and tender when cooked, are super filling, and packed full of nutrition!

Sweet potatoes are a good source of fiber and are easily digestable as their soothing to the stomach and intestines. They are full and rich in beta-carotene giving them their orange color. Beta carotene contains vitamin A and contains lots of antioxidants, which are great for strengthing your immune system and combating toxins in our blood streams. Veggies with these types of vitamins and minerals are also great for reducing inflamation in our bodies. Which naturally tends to happen in colder weather.

The other base I used for this dish was my favorite dairy free option, coconut milk. Helping to make this soup extra creamy and delicious. Coconut milk also has amazing health benefits too. Just like them sweet potatoes, consuming coconut milk helps reduce inflamation in our bodies, and is also easy on the stomach especially for anyone who suffers from ulcers from time to time. This amazing milk helps alkaline our bodies and keep digestive tracks regular too. But above all it tastes amazing and is made from a rewnewable resource.

I also wanted to add a little spice to this dish for some extra warming action, so I decided to go with curry instead of a pepper. Curry is unique in that while it can be pretty spicy, certain kinds can also add a bit of sweetness with the spice. I tend to lean more towards orange or yellow looking curries instead of red for the sweet spot. I used my favorite curry by Simply Organic.

Using what I had in my house I used both canned and fresh sweet potatoes in this recipe. You can decide which you prefer based on what you normally buy or have in your home, or for time sake. Just make sure as always you do your research and make sure either option is organic so you can get the most nutrition out of your meal. All in all this recipe is fairly quick and simple. I was enjoying my soup in about 45 minutes. Making it a perfect healthy meal option for those busy week nights. Or my favorite, Meatless mondays. This should serve between 4-8 people, and will keep well for roughly 4-5 days.

I loved how easy and delicious this meal was. Once the soup was served I garnished the bowls with pea shoot micro greens that I grew organically at home the week before. Perfect combination! Feel free to use cilantro as a replacement or your other favorite micro greens.