This nourishing soup has all the right ingredients to help you fight back against winter’s coldest days and everything that comes with them. Deeply comforting and absolutely delicious, it’s no surprise this soup has become a family favorite.
It has just the right amount of heat from freshly minced ginger. The sweetness comes from sweet potatoes, apple, carrots, and coconut milk, while warm spices like nutmeg, cinnamon, and curry gently perfume the soup. This combination of flavors is what makes it so satisfying, luscious, and comforting. Truly one of the best soups I’ve ever made.
Ingredients:
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, roughly chopped
• 2 medium carrots, peeled and chopped
• 3 celery stalks, chopped
• Minced fresh ginger (about a 2-inch piece)
• 3 garlic cloves, minced
• 1 apple, peeled, cored, and sliced
• 3 medium sweet potatoes (about 3 pounds), peeled and cut into 2-inch pieces
• 1 teaspoon ground cumin
• 1 tablespoon curry powder
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon
• 2 sprigs thyme
• 2 bay leaves
• Salt and pepper, to taste
• 7 cups water
• 1 cup coconut milk
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, ginger, and garlic and cook for about 10 minutes, until softened and fragrant.
2. Add the apple, sweet potatoes, cumin, curry powder, nutmeg, cinnamon, thyme, bay leaves, salt, and pepper. Stir well and cook for another 5 minutes.
3. Add the water, cover, and bring to a boil. Reduce heat and simmer for about 35 minutes, or until all the vegetables are tender.
4. Remove the bay leaves. Using an immersion blender, purée until smooth. Stir in the coconut milk and serve hot.
Notes
• If using a countertop blender, purée in small batches to prevent spills.
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