As the days are starting to cool off I find myself craving comfort foods. This fall and winter I'm really excited to experiment with some recipes and make them my own, specifically soups. This one I adapted slightly from one of my favourite food blogs: Half Baked Harvest. If you have never checked it out you definitely should! Not only are the photos of food enough to make your stomach grumble, the recipes are easy to make and always turn out delicious! I took some of the ingredients of one of her soup recipes and spun it into my own. Now it's one of my go to soups to make, especially when I'm meal planning for the week ahead. More about meal planning to come on the blog soon! Below are some photos of the ingredients I used in my soup, mostly homegrown and the recipe. Try it out and adjust as you want, it's the perfect warm food to have on a cool autumn day.
- Yams (I use 2 usually)
- Carrots (mine were small so I used quite a few, but you could probably use 2-4 large ones)
- 1-2 tbsp of curry powder (depending on how spicy you like it)
- Salt & Pepper to taste
- 1-2 tbsp olive oil
- 1-2 onions (I used a mix of 1 red onion & 2 shallots)
- 2-4 cloves of garlic
- 1 tin of coconut milk
- 3-4 cups of water
- 1 stock cube (I used mushroom to make it vegetarian)
In a large pot heat up olive oil. Throw in chopped onions and garlic and let cook. Add curry powder and mix together with onions and garlic till coated. Peel and chop up yams and carrots and add to pot. Add salt and pepper to taste. Pour in can of coconut milk and hot water (with stock cube dissolved in it.) Let cook for 15-20 minutes at medium to low heat. Check to make sure the carrots and yams are cooked through. When they are cooked through let cool. Once the soup has cooled puree it. Serve with a spoonful of plain yogurt on top and chopped cilantro. Enjoy with crackers or bread on the side!