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!
Don’t you find that making soup can be so relaxing? It’s definitely one of the things I’m almost always in the mood to cook, and there’s something almost meditative about chopping the veggies, and gently sautéing them to slowly coax the flavours out. I have to remind myself to branch out a bit and cook different kinds of cold-weather meals, because I could easily fall into the habit of only making and eating soup for days on end.
If you have someone in your life with a cold or flu, I think a steaming bowl of this soup could be just the thing to help bring them back to health. If you’re a veggie like me, be sure to check the label when you’re purchasing the curry paste, as some brands contain shellfish. The spice level of curry paste varies from brand to brand. If you’re not a heat lover, start with one tablespoon – you can always add a bit more as the soup simmers. This soup would be great with just about any kind of vegetable, so I encourage you to view it as an opportunity to clean out that produce drawer or add in some of your favourites.
- 1 large onion, peeled and diced
- 3 stalks of celery, diced
- 2 small carrots, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 to 2 tbsp yellow curry paste (vegan or vegetarian, if required)
- 1 cup 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)
- 4 cups veggie stock
- 1 tbsp tamari
- 5 kaffir lime leaves
- 1 large sweet potato, scrubbed and cut into approximately 1" cubes
- 2 tbsp coconut oil
- 1 cup frozen sweet peas
- Fine sea salt
- ½ cup thinly sliced scallion greens
- ½ lime, plus more for garnish
- Preheat oven to 400 degrees Fahrenheit.
- 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.