(vegan option)

This is a thick, rich, and creamy soup that is perfect for the cold season. Even better, it is quick and easy to make – 45 minutes from start to finish! It has a number of different variations you can try to suit your particular tastes, variations that range from the sweetness to the thickness to spices used in this soup. You can even choose to make it vegan by skipping the last part, that adds a dollop of plain yogurt to the finished soup.

Ingredients:

4 small potatos, peeled and cubed – white potatos work best, but you can also use red potatos

5 carrots, chopped

1 medium sweet potato

½ cup vegetable stock

1 pint (or 1 can) coconut cream (can also sub coconut milk for a thinner soup.

Coconut cream, which is thicker and richer tasting than coconut milk, contains 4 parts shredded coconut simmered in 1 part water, while coconut milk, a staple in Thai curries, is made from 1 part shredded coconut simmered in 1 part water. You can use virtually any decent coconut cream or milk, though you should try to avoid using brands that contain sulfites, which can cause allergic reactions and have been linked to a variety of ailments from fibromyalgia to irritable bowel symdrome; for the former I use Trader Joe’s brand and Thai Kitchen for the latter. Healthy Eater has a list of coconut milks to choose and to avoid.

Herbs:

1 tsp cinnamon

1 tsp garam masala

½ tsp nutmeg

½ tsp cumin

Salt to taste

1 tsp allspice (optional)

½ tsp ground coriander (optional)

¼ - ½ cup sugar or 1 pureed apple for sweetness (kids love this option!)

Directions:

1. Boil the potatos and carrots in a large saucepan for 10 minutes to soften. Drain but leave in the pot.

2. Add vegetable stock, spices, and coconut cream and simmer on low heat for 20-25 minutes.

   For thinner soup, use coconut milk and add water in ½ cup batches as desired.

   
   
   
   

3. Remove from heat and puree in a food processor or with a hand-held electric puree tool.

4. Ladle into bowls.

To take the flavor of this soup up two notches, add a heaping dollop of plain yogurt and swirl around in the soup after ladling it into your bowl. Top with pumpkin seeds and enjoy!

(photos from pexels.com and Green and Prosperous)

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