October 2017
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Autumn Falls Upon Us


Today is the first day of Fall / Autumn, a time for inner change and harvest. Think ~ colours-of-the-sunset harvest vegetables, abundant earthy goodness and sturdy flowers (sunflowers!!!). Where Summer is about spontaneity and letting loose, Autumn, for me, is a time to reflect and do some deep inner housekeeping. Routines start to take shape as I consider doing more yoga and maybe check out a women’s networking group (check and check btw). I start to look at my goals from the Spring and begin a new plan for Winter. Possibly even make a plan for a vacation somewhere hot. I love the vibrant colors of Autumn, the fresh foods at the market and also the cooler evenings and gorgeous sunsets. I also love the rain. This to me signifies that it’s time for cleansing, yet again. Autumn feels very masculine to me, therefore I look to my partner for support, snuggles and warmth. Stews and soups begin to make their way to our dining table where we become thankful and vibrantly aware of our abundance and health. Here I am eternally grateful for our Vitamix. The perfect appliance for making rich hearty healthy soups.

Hope you enjoy this recipe from the  Minimalist Baker


Sweet Potato Coconut Curry Soup
A sweet and spicy Vegan soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch
and heartiness from spicy baked chickpeas
Serves: 4


Ingredients:

{Soup}
  • 1 medium white onion, diced
  • 4 cloves garlic minced
  • 1 large sweet potato, cubed
  • 2 Tbsp yellow curry powder
  • ½ tsp chipotle (or cayenne) powder
  • ¾ tsp sea salt + ½ tsp pepper
  • 3 cups coconut milk (either light coconut milk or plain coconut beverage)
  • chickpeas

{Spicy baked chickpeas}

  • 1 can chickpeas (2 cups)
  • 3 Tbsp olive oil
  • ½ tsp yellow curry powder
  • ¼ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp ginger powder
  • pinch chipotle (or cayenne) powder


Directions:

  1. Preheat oven to 400 (for chickpeas).
  2. Then start the soup by sweating the onions in a large pot over medium heat in ½ Tbsp coconut (or olive/canola) oil. Cook
    for a few minutes and then add garlic and stir.
  3. Season with ¼ tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
  4. Cook for 5 minutes, stirring frequently.
  5. Add ¼ tsp more salt and pepper, coconut milk and cover.
  6. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  7. In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake
    for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
  8. At the end of 25 minutes, taste and adjust seasonings as needed. I added about ¼ tsp more salt and a pinch more chipotle.
    Then puree using an immersion blender, food processor or blender (we use our Vitamix). Transfer back to the pot if needed and keep heat on low
    until ready to serve.
  9. Will keep in the fridge for several days and the freezer for a month or so.

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