Sweet Potato Curry Soup

Another snow storm, another soup. We are preparing for life to get shut down again this weekend as more snow get dumped on us here in Wisconsin. Whenever the weather starts to look gloomy, I start to crave soup. Because we have a record breaking year of snow fall, we have been eating soup by the gallon. I have for you a Sweet Potato Curry Soup. It is sure to fill you up, and warm your soul.

This recipe is SO easy. It is perfect for a week night meal. You dump everything in a pot, and wait about 30 minutes. I love recipes you put in one big container, let it hang out while you get homework with the kids done or a quick load of laundry, and BAM! Dinner is ready. Plus, everything is in one pot, so clean up is a breeze!

Introducing

Ingredients

  • 2 large garlic cloves
  • 2 large sweet potatoes
  • 5 medium yellow potatoes
  • 2 medium yellow onions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 tsp curry powder
  • 1 1/2 tsp chili powder
  • Pinch of red pepper flakes
  • 2 bay leaves
  • salt and pepper
  • 8 cups vegetable broth

Sweet potatos, yellow potatoes, and onion

Directions

  1. Place 1 tablespoon of coconut oil in a large stock pot over low heat.
  2. Add two minced cloves of garlic.
  3. Roughly chop: sweet potatoes, yellow potatoes, and onion into cubes. Add to the stock pot.
  4. Raise heat to medium. Stir frequently for 5-10 minutes, or until the onions start to release their juices.
  5. Add 8 cups of vegetable broth. 2 tsp curry, 1 1/2 tsp chili powder, pinch of red pepper flakes, 2 bay leaves, salt and pepper.
  6. Simmer for 20 minutes, or until potatoes are fork tender, and reduce to medium low heat.
  7. Roughly chop red, yellow, and orange bell peppers into 1/2 pieces. Add to soup.
  8. Simmer for 10-15 more minutes.
  9. Remove Bay Leaves, and Enjoy!

You can top with coconut cream at the last second to tone down the heat if needed.

This is a new household favorite-I hope you enjoy it as much as we do!

Love, Liv

Crock-Pot Chili

Guys, I love chili. Maybe a little too much. It is warming to the soul. And when you live in Wisconsin, you can eat it year round because winter never ends here. We are in the middle of a blizzard here in Wisconsin. Yes, you read that right. Blizzard in the middle of April.

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I love this Chili because you can set it, and forget it. Plus, it makes a large batch. So, you can freeze the left overs for an easy meal another night.

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours and 10 minutes
  • Serves: 8-10

Ingredients

I used all 15 ounce cans for the beans

  • 2 cans kidney beans
  • 1 can navy beans
  • 1 can great northern beans
  • 1 can black beans
  • 1 can cannellini beans
  • 1 can red beans
  • 2 (15 oz.) cans tomato sauce
  • 1 (28 oz.) can crushed tomatoes
  • 28 oz. water or vegetable broth
  • 6 oz. tomato paste
  • 1 10 oz. bag organic frozen corn
  • 3 cloves minced garlic
  • 1 large jalapeno diced
  • 1 medium chopped onion
  • 3 tbsp. organic chili powder
  • 1 tbsp. red pepper flakes
  • 1 tsp. Italian seasoning
  • 3 Bay leaves (REMOVE LATER)
  • 1 tsp. cumin

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This is my favorite part:

  1. Combine all ingredients.
  2. Cook on high for 5 hours (low 9 hours)

So. SIMPLE. I love recipes that you can just set and go. You can serve the chili over some quinoa or noodles. I love to top with a squeeze of fresh lime juice. Or you can add your favorite hamburger alternative too keep the meat lover in your life satisfied.

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ENJOY!

Love, Liv