It’s fall. Yep, I mean, there are still summery days, but fall is in the air. I refuse to wear socks, or boots, yet. But I admit it. I love fall. It’s so awesome to be able to throw on a scarf and walk in the crisp air, it really makes my heart sing. But it’s always a little sad to say goodbye to the easy breezy summer lifestyle. Salads with fresh tomatoes. No need to turn on the stove. Flip flops and a sun dress.
This soup will ease the blow. It’s creamy and comforting and about as fast as a home-cooked meal could be. It may be the easiest soup of all time, and it’s about as delicious as any I can think of.
Soup is a fantastic thing. Like smoothies, blended soup can be extra easy on the digestion. And even non-blended soups are warm, and comforting and brothy. And the veggies are all cooked together with the liquid so you don’t lose any important nutrients. Also, for you ashtangis/yogis out there, soup is a great evening meal. I don’t really subscribe to the no food later than early afternoon thing, but I do think it’s important to keep the digestion clear both for optimal sleep and for morning practice. Soup is easy to assimilate, so even if you get home from work later than you like, you’ll be able to enjoy an evening meal and still feel free and easy in your morning twists.
Running late? Shops closed? Keep just a few items on hand and make this soup!
1 Can Sweet Potato or Pumpkin Puree
1/2 Can Full-Fat Coconut Milk
1 1/2 Cups Water (or more, to desired consistency)
2 tsps. Thai Red Curry Paste
Fresh, chopped cilantro
(I had none of the above items the first time I made this, but it was delicious anyway. Still, they’re great additions if you have them on hand.)
Put the sweet potato or pumpkin, coconut milk, thai red curry paste and 2 cups water in a blender, blend until smooth.
Pour mixture into a saucepan and warm through.
Taste. Add more water and/or more coconut milk and thai red curry paste to desired taste and consistency.
**For the optional ingredients, you can add the raw spinach and cooked mushrooms in the last couple of minutes of cooking to let the spinach wilt and the mushrooms warm through.
Sprinkle fresh, chopped cilantro on each bowl to serve.
***Note: you could also use previously cooked whole sweet potatoes. I often keep a couple around, for emergencies. Just peel and blend.