Coconut Curry Harvest Soup

Prep:15minCook:25min

Recipe and description by Fresh Roberson. "When my community eats my food, I want them to feel as if they are sitting down to a meal cooked for them by someone who loves and cares for them. I want them to feel held and nourished. A pot of soup will often do that for me, especially when paired with some crackers or a simple quick bread."

Updated at: Thu, 17 Aug 2023 03:00:19 GMT

Ingredients

6 servings

2 Tbspcoconut oil

or neutral cooking oil

2sweet potatoes

diced medium

2apples

cored and diced medium

2 Tbspcurry powder

2cans unsweetened coconut milk

divided

2 Tbspbrown sugar

divided

0.5lemon

Juice of, plus more to taste

fish sauce

to taste, optional

1 cuproasted cashews

Thai Lime & Chile

or plain

Instructions

Step 1

Add the oil to a 4Q heavy-bottomed pot, turn the heat to medium, and add the sweet potatoes, apples, and squash. Saute' for 10min.

Step 2

Add a sprinkle of salt and the curry powder and cook for an additional 5min.

Step 3

Add 1 can of the coconut milk and simmer until the ingredients are completely tender, about 10min, stirring frequently to prevent sticking.

Step 4

Depending on your preference, you can add the second can of coconut milk or add a can full of water if a thinner soup is desired. Using 2 cans of coconut milk will make a very creamy soup that is calorically dense.

Step 5

Season with the brown sugar, starting with 1 tbsp, then add the lemon juice, and fish sauce of using. If upon tasting, ou would like a slightly sweeter soup, add the additional tbsp of brown sugar and more lemon juice. Garnish with cashews and enjoy.