This soup was born out of a love of flavourful soups and the remnants of the refrigerator at the end of a week. Its not often that people think of sweet and curry flavours as going together, however, this soup shows that the two make a delicious pairing. Its not thick like a fully pureed soup would be, but it does the trick at filling and warming you up on cold winter days.
Gypsy Boots Trail |
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Prep Time
30 minutes |
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Cook Time
1 hr 20 minutes |
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Total Time
1 hr 50 minutes |
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Ingredients
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Directions
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In a large soup pot, on a medium heat, with a couple tablespoons of canola oil begin to cook potatoes, carrots, celery, onion, squash, and broccoli
- This will take some time, stir vegetables often, you do not need to cook fully as they will cook once soup is fully made. Allow for about 15 minutes
- While vegetables are cooking boil and mash sweet potato
- Add coconut milk to mashed sweet potato and whisk until smooth
- To soup pot, with vegetables, add jalapeño, cumin, paprika, basil, salt, turmeric, chill powder, thyme, tandoori spice, garam masala, garlic, ginger, and black pepper
- Mix spices in well and allow time for them to release flavours, 5 minutes
- To soup pot add sweet potato and coconut milk mixture as well as water and kidney beans, water amount dependent on preference and size of soup pot
- Increase stove temperature to induce a boil, then decrease and allow soup to simmer with a lid on for 45- 60 minutes
- Soup will be ready when vegetables are tender and flavours are well blended