CREAMY SWEET POTATO COCONUT CURRY SOUP

CREAMY SWEET POTATO COCONUT CURRY SOUP

Soup season is here and I've  been enjoying it the right way! Blending soups is my new favorite thing. It helps make the perfect consistency for a soup and its wayyy quicker then waiting for all those big vegetables to cook. I just kind of made this soup up to with all the ingredients in my pantry/fridge. Its that easy! Be creative with what you add and experiment! This recipe is pretty much fail proof. Have fun:)

My hot sauce heart did not work out that time. hahah.

Recipe

1 tablespoon olive oil

1 large orange yam cubed

4 potatoes, cubed

4 cloves of garlic, minced

1/2 purple onion, diced

1 piece of ginger, minced

1/2 red pepper, diced

1 broccoli head

1 cup multi colored carrots, diced

4 mushrooms, diced

2 cups vegetable broth

1 cup coconut milk

2 teaspoons turmeric

2 teaspoons curry spice

1 teaspoon poultry seasoning

2 tablespoons nutritrional yeast

1 teaspoon salt

Couple of drops of liquid smoke

Steps
In a large pot add your olive oil and set at low-med heat. Saute garlic and onions for 2 minutes. Add the rest of your vegetables and saute for 5 more minutes. Peel, wash and cut your yams and potatoes. Add them to your pot then add your vegetable broth and coconut milk. Stir together well and bring to a low boil. Add your spices and allow to cook on low-med heat for 15 minutes or until your potatoes and yams are soft. Once its cooked, divide into half and blend the first half. Add back to your pot and blend the second half. The blending consistency is totally up to you! Add your other half and stir together well. Heat for another 5 minutes on a simmer and serve. :)
                                         

"CHEEZY" BROCCOLI SOUP

"CHEEZY" BROCCOLI SOUP

Today is the first day of Fall so I figured my soup was a suitable post. Plus we had it for dinner last night haha. It was amazing! First time I've ever made a quick soup and a blended one. This recipe is super filling and healthy as well extremely easy to make. I was really pleased with the way it turned out. Next time I'm making bread bowls.

Recipe

makes 4 servings

4 cloves garlic, minced

1/2 white onion, chopped

4 mushrooms, sliced

2 heads of broccoli

1 head cauliflower

2 celery stalks, chopped

6 red skin potatoes, peeled, cut

2 carrots, sliced

3 cups vegetable broth

2 teaspoons poultry seasoning

handful of fresh thyme

1/2 teaspoon of salt

1 teaspoon chili spice

4 tablespoon nutritional yeast

1 piece of Daiya sliced cheddar

For the CHEEZE sauce I used the same one that I use for my COCONUT CREAM MAC N CHEESE recipe but I used a whole can of coconut milk instead of a half to make it more creamy. I also add 2 tablespoons of spicy mustard to add to cheezy taste for the recipe. See my recipe:) 

In a large pot add 1 tablespoon of olive oil and turn on to low-med heat. Add your garlic, onion and mushrooms and saute for 5 minutes. Next add your broccoli, cauliflower, celery, carrot and potatoes. Stir together and cook for another 5 minutes. Add your vegetable broth and spices. Bring to a low boil. Once its boiling add your daiya to melt it in. Cook for 15 minutes or until potatoes are soft enough to poke with a fork. 

While that's cooking you'll have time to make your cheeze sauce. 

Once your soup is ready and your potatoes are soft enough its time for blending! Separate your soup into two bowls. *Its way too hard to get the right consistency you blend both at the same time.* Blend the first bowl. I left mine a bit chunky and it was perfect that way. I barely blended it for thirty seconds. If you want yours creamier blend it for longer! This part is totally up to you:) Once you've blended both parts combine them again in your pot and add the entire cheeze sauce to the soup. Stir together really well!!

ENJOY!