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My adventures as a #boymom #homesteader and a #mswarrior
Curried Coconut & Sweet Potato Soup
Photos
   I was at a bachlorette party in Toronto at some fancy vegan resturant.  The vegans loved it, I as a omnivore found the protien options....lacking.  I don't know what the heck a temph fish stick is but I had some seriously delicious soup.  Soup so good I had to go home and recreate it.  Here is my version of curried coconut and sweet potato soup.

Ingredients
1 acorn squash
3-4 sweet potatos
2 cans of coconut milk
1 pkg creamed coconut
4 cups stock (I use chicken or veggie)
Butter 
Brown sugar
Cumin
Curry Powder
Cinnimmon ( or Epicures gingerbread, apple pie or pumpkin pie spice)

Process
-Pre heat oven to 350 degrees
-Stab sweet potatos mulitple times with a fork, place on cookie sheet
-Cut squash in half. scoop out seeds (we feed them to the chickens, you can compost them or throw them out)
-Stab the acorn squash mulitiple times.  I like the entire crevice to be filled with holes so the butter and seasonings can soak in.
-Using a fork spread aprox. 1 TBSP of butter around each of the hollows. 
-Sprinkle aprox. 1/4 tsp cinnimon and 1/2 TBSP brown sugar in each hollow.
-Add to cookie sheet with potatos.  cook about 1-1.5 hrs untill flesh is soft. 
*you can let them cool before handling or continue making soup, your choice
-In large soup pot on low heat, add your choice of stock.  
-Using a spoon, scrape squash from rind into the pot. do the same with the sweet potato.
-Using your hand mixer, blend untill no large chunks are left.
*you can use your immersion blender for this but it can burn out the moter, trust me
-Add 2 cans of coconut milk and creamed coconut.  Blend until mixed.
-Add 1tsp Cumin, 1tsp Curry, 1/2 tsp cinnimmon and 4 TBSP brown sugar.
-Add salt and pepper to taste
-Using your immersion blender, blend until smooth
*you can use your handmixer for this, but it might not be as smooth

At this point, its all up to you....if you want more spice, more sweet or a thinner soup change it to your liking.


  1. Puree till smooth
  2. Add coconut milk and spices
  3. Stock and veg puree
  4. Peels and rind
  5. Bake for about 90 minutes
  6. Add the cooked veggies to the stock
  7. Add the brown sugar and spice
  8. Spread the butter around the hollow
  9. Add the butter
  10. Scooped out squash
  11. Raw Veg