Curried Sweet Potato Soup and Gluten Free Naan

Posted November 3, 2015 @ 12:43am | by Kori Mortenson

Both recipes are easy and don't take much time to make.

Soup Ingredients:

2 Tbsp coconut oil

1 onion, roughly chopped

2 cloves garlic

1 Tbsp curry powder

2 Med sweet potatoes

1/2 cup fresh or frozen peas

2 carrots

1 can organic coconut milk (full fat is fine)

2-4 cups chicken stock (or vegetable stock) - if you want more stew like curry use less stock, for more soup like curry add more stock

1 tsp - 1 Tbsp of garlic chili paste

1 lime, juiced

Salt to taste

1 handful of chopped cilantro


Warm stock. While your stock is warming cut your vegetables. Add the coconut oil to a heated pot (large enough to fit all of your soup ingredients) and throw in your onions. Cook the onions until they are transulcent. Move the onions to one side of the pan and add your curry powder. Toast the curry powder for a minute. Toasting the powder allows the spices to become more fragrant. Mix in the minced garlic and combine with the onions. Make sure you only cook the garlic for about 30 seconds. Turn down the heat to low and add cocnut milk, heated stock, lime juice, sweet potatoes, carrots and chili paste. Simmer your soup for at least 40 minutes or up to 2 hours. Once the soup is cooked to your liking add the cilantro and peas - simmer for just a few more minutes or until the peas are cooked. Serve and garnish your soup with a squeeze of lime and a bunch of cilantro.

While the soup is simmering start on the naan. This recipe only takes about 10 minutes from start to finish.

Gluten Free Naan Ingredients:

1/2 cup almond flour

1/2 cup tapioca starch

1/2 cup full fat organic coconut milk (only use full fat)

1/2 tsp salt

Mix all ingredients together in a large bowl. Try not to ove mix, the mixture should look like pancake batter when finished. Heat a non stick pan and scoop about 1/4 cup to 1/2 cup of the batter into the heated pan. Wait until you see bubbles form before you flip. Make sure the outside gets a golden brown on both sides and serve with butter.

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