Orange, Carrot, Sweet Potato, Coconut-Curry Soup

This turned out just as I had hoped it would!

1 lg. sweet potato

3-4 big carrots

1 stalk celery

1/3 lg. red bell pepper

1/2 lg. white or yellow onion

4 big cloves of garlic - minced

2T butter

Peel and cube the sweet potato. Put the cubes in a bowl of salted water to keep the surfaces from oxidizing and turning brown. Rough chop the carrots, celery, pepper and onion. Melt the butter in a 4 quart soup pot then add all the vegetables.

1/2t each salt and pepper

1T pumpkin pie spice

1 to 2T curry powder

Season, stir and sauté 10 minutes or so, until the vegetables start to scent your kitchen. 

Add the bone broth and soup base.

32oz. chicken bone broth

2T chicken Better Than Bouillon

Simmer this, covered, for about a half hour or until the carrots are tender. Blend now with your immersion blender. Check the flavors and add anything it might need.

I added 1T turbinado sugar to bring out the flavors.

If everything is cooked the way you like it, now is the time to turn off the heat and stir in the coconut cream and orange.

1 can coconut cream
zest and juice of 1 navel orange

Serve this with your favorite garnishes. You could use any of these: A little dab of sour cream -or- plain Greek yogurt, pine nuts, sprouted pumpkin seeds, a sprinkle of dry dill. . .Lin

Coconut Curry Roasted Fruit and Vegetable Soup

1 med. butternut squash

1 lg. sweet potato

3 carrots 

EVOO, garlic salt and fresh ground black pepper

3 stalks of celery

4 cloves of garlic

1 med. purple onion

EVOO, garlic salt and fresh ground black pepper

Today I prepped then roasted the orange vegetables for 40 minutes at 400° Once the squash was cool, I peeled that then added the roasted vegetables to the pot where the others were simmering.

1T curry powder

1t coconut sugar

1t pumpkin pie spice

3T Better Than Bouillon 

3 very ripe, seeded, unpeeled pears (not shown)

20oz ± cold, fresh water

Blend this with an immersion blender and when slightly cooled, add 1 can coconut milk or coconut cream.

Serve this garnished with chopped nuts or seeds and a drizzle of seasoned, thinned, sour cream.

You could easily omit the coconut milk if you'd rather, but I like the way it brings all the flavors together and adds depth to the soup. . .Lin