We are incredibly grateful to Diane Zordan for your generous contribution of a year’s worth of delicious and nutritious recipes to Lupus Canada. Your creativity and dedication have provided our community with valuable resources to help them nourish their bodies and live healthier lives. Your efforts have truly made a difference, and we can’t thank you enough for your support.

Root Vegetable Coconut Curry Soup

This warming soup will get you in the fall spirit as the weather gets colder. It’s full of healthy fats, antioxidant rich vegetables, and anti-inflammatory ginger for a soup that’s sure to leave you feeling vibrant.

Ingredients: 

2 Tbsp. coconut or olive oil

1 medium onion, diced

2 stalks of celery, diced

2 cloves garlic, diced

2 tsp. curry powder

½ tsp. ground ginger

4 cups peeled and diced sweet potato or butternut squash

2 ½ cups vegetable broth

1 ½ cups coconut milk (1 can, preferably full fat)

Optional toppings: chili flakes, cilantro, chili oil/hot sauce

Instructions:

Heat your oil in a large soup pot over medium-low heat. 

Add onions, celery, and garlic as you chop them, stirring occasionally. 

Add the curry powder and ground ginger and stir for one minute. 

Add the diced sweet potato or squash and vegetable broth and bring to a simmer. 

Reduce heat, cover, and let simmer for 30-40 minutes until your potatoes or squash are cooked through. Stir in the coconut milk and then transfer carefully to a blender, or use an immersion blender to blend until smooth. 

Season to taste with sea salt and pepper and enjoy! 

If you prefer chunky soups, simply omit the blending!