Soup soothes the soul. Something we all need right now. So, from our home to yours, with love...sweet soup and a little wellness dish distraction...

 

I love Thai coconut red curry. It has always been my favorite Thai dish. Years ago when I would order it, I would be warned by my "friends" that just one dish with that much fatty coconut milk could clog the arteries. So, imagine my joy when the news came out that fat is actually good again and coconut in any form...raw, oil, milk...is a saturated fat everyone should include in their diet, some hardcore health peeps even down a plain tablespoon each morning.

 

I don't have the stomach for that, but I could eat coconut curry in all its glory as much as possible. This sweet potato red curry coconut soup had my name all over it. 

 

At recent dinner at my friend's house, I made my butternut squash quinoa, As people were giving it high praise (and I was doing little foot clapping jump kicks in my head), I mentioned the next time I would try it with sweet potato. I was floored by the disgust that came my way. As a blissful sweet potato lover, I was shocked to learn how some people toss this super potato into the gag bag. I'm talking the same violent disdain as cilantro for some. For me, I'd eat sweet potato sprinkled with cilantro. Case in point...

 

If you're still reading, you must like sweet potato too. Not to worry, cilantro can be easily tossed aside. This soup makes healthy easy. The super sweet potato is jammed full of vitamins, minerals and antioxidants. Add coconut milk's medium chain fatty acids (MCT) that reduce fat and build muscle, and you've got one delicious way to slurp your way to feeling better in body, heart and soul.

 

Ingredients

• 3 tablespoons organic coconut oil

• 1 small onion, chopped

• 2 medium red bell peppers, chopped

• 2 tablespoons Thai red curry paste

• 2 tablespoons minced fresh ginger

• 1 garlic cloves, minced

• 3 pounds sweet potatoes, peeled and cut into 1 ½-inch pieces

• One 15-ounce can unsweetened coconut milk

• 3 tablespoons fresh lime juice

• Cilantro for garnish

• Salt to taste

 

Instructions

• In a large saucepan, heat the coconut oil. 

• Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. 

• Add the curry paste and cook, stirring, about 2 minutes. 

• Add the ginger and garlic, cook about 1 minute. 

• Add the sweet potatoes and 6 cups of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes.

• Remove from the heat. Stir in the coconut milk and lime juice. 
  Let cool slightly.

• In batches, puree the soup until smooth.

• Salt to taste once all the soup is back in the pot. 

• Eat as a meal. Eat as a snack. Either way serve hot with optional cilantro sprigs.

 

TIME: 1 hour, start to finish

SERVES: 8-10

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.