I’ve been meaning to try sweet potatoes in vegetable soup for a while now, and I’m glad I finally did! Sweet potatoes are one of my favorite comfort foods; partly because you can have it anytime but mostly because it’s absolutely delicious.
This is such an amazing cozy soup loaded with carrots, zucchini, coconut milk for richness and a squeeze of lime for a light, bright and tangy broth.
Feel free to change up the vegetable as long as you slice them pretty small and about the same size. You could try adding in spinach, broccoli or mushrooms. This is completely meatless but some crumbled sausages would go beautifully in this soup. Either way rain or shine, you’ll want a hot bowl of this soup all year long!

• 1 full sweet potato
• 1 medium carrot
• 1 zucchini
• 1 white onion
• 2 cloves garlic, minced
• 1 tbsp. vegetable oil
• 1 tsp. curry powder
• 3 tbsp. coconut powder
• 1 tbsp. chopped coriander
• 1 lime
• Salt and pepper to taste
Cut the sweet potatoes and vegetables into small cubes.Heat oil over medium heat, add onions and cook stirring often until softened about 2-3 minutes. Add the garlic and cook until fragrant about 20 seconds while stirring continuously.

Add the sweat potatoes and carrot and cook on low heat until they are starting to soften about 5 minutes. Add zucchini, a pinch of salt and curry powder and cook stirring frequently for about a minute.

Mix the coconut powder with 1 cup hot water and pour over the vegetables (add an extra ½ cup hot water if needed) and bring the mixture to a boil then cover and reduce heat to maintain a gentle simmer cook until the vegetables have softened to your liking about 10 minute. Then stir in coriander leaves.

Remove from heat and stir in the juice of 1 lime, Enjoy hot.

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