Hey, did you know –
Today, March 3rd is #SoupitForwardDay!
For over 15 years, Soup Sisters has been sharing the healing power of soup by delivering nourishing “Hugs in a Bowl” to women, children, and youth in crisis. To spread the social impact of Soup Sisters even wider, they officially founded Soup It Forward Day in 2018.
What is Soup it Forward Day?
From the Soup Sisters’ website:
A national call to spread love and generosity by making and sharing the universal comfort food – soup! We believe that soup has the power to change someone’s day. Join us March 3rd by delivering warmth and kindness to friends, family, neighbours and anyone in need of a #huginabowl.
I’ve been on a bit of a soup-making kick recently – sharing two different recipes over the past month – Creamy Vegetable Soup for a Polar Vortex and Creamy Potato and Parsnip Soup over on my newsletter. Both of these were inspired by leftover vegetables… from my Odd Bunch fruit and veg box.
Last week I found myself with three giant sweet potatoes and knew they were destined for soup. This one has a bit of a kick from some Thai red curry paste but also creaminess from coconut milk. It’s a winner when all of a sudden you wake up in March and it “feels like -20C” !
I’ll be sharing this soup with some people who need a hug in a bowl today (and enjoying some myself because *I* need a hug too!).
Coconut Curry Sweet Potato Soup
A hug in a bowl - creamy sweet potato soup with a bit of kick!
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion (approx. 200g), roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 3 large (approx. 1kg) sweet potatoes, peeled and cut 2cm pieces
- 2 tablespoons Thai red curry paste
- 1 litre (4 cups) vegetable broth
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 400ml (1 can) coconut milk
- sour cream, to serve
- fresh cilantro, to serve
Instructions
- Heat the oil over medium-high heat in a large pot (large enough to hold all your ingredients).
- Add the onions and cook until the onions are just starting to soften (around 3-4 minutes).
- Add the garlic, ginger, cumin and coriander and stir to coat the onions. Cook for 2-3 minutes until fragrant.
- Add the sweet potatoes and curry paste and mix well to combine. Add the stock, salt, and pepper. Mix well and bring to a boil.
- Reduce the heat to medium-low and cook for 15-20 minutes or until the sweet potatoes are “fork tender” (you can mash them against the side of the pot with a fork).
- Swirl through the coconut milk.
- Allow to cool slightly then use an immersion blender or a blender to puree the soup until smooth.
- Taste and adjust seasonings if necessary.
- Serve with a dollop of sour cream and a sprinkle of freshly chopped cilantro.
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How can you participate in Soup it Forward Day?
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Make soup and share it with a neighbour.
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Donate to help keep soup flowing to those who need it most.
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Share on social media how you #Soupitforward and tag SoupSisters on Facebook or @soup_sisters on Instagram.
What soup will you share today?
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This looks much better than a sweet potato soup I made a few weeks ago, I put chilli in it and Nick called it Fire Cracker Soup, coconut might have toned it down so you’ve inspired me to try again!