Creamy, Vegetable, Coconut Curry Lime Soup! (Gluten free, super healthy and vegan!)

(Meet my kitchen helper; Buddy! He LOVES sweet potatoes!)

Alright, so for the first time since I have arrived here in California, it has rained! Apparently, it like never rains here. Well, anyways, I love the rain! I voluntarily rode my bike around and picked up a few things from the store. People definitely thought that there was something wrong with me… The joke was on them though! 😀

I signed up for a farm fresh delivery service and my order came today! YUM! Basically, farms will deliver organic, GMO free fruits and vegetables right to your door. It’s very well priced and since I’m on vacation, I don’t actually have a car at the moment. This makes for a very happy customer! Since everything is seasonal and grown within the area, you start using vegetables and eating fruits you may not normally grab at the store. It’s very cool!

Anyways, today my box of love came full of delicate winter squash and carrots. Since it was cold and wet outside, I decided that this was a sign to make some heart-warming soul-rejuvenating soup. On a cold day, grab a bowl of this extremely healthy soup and ward off any sign of sniffles!


Serves about 4-6 depending
5 cups of vegetable broth
1 Can of coconut milk
1 Sweet potato/Yam, chopped
2 Potatoes, diced
4 Carrots, chopped
1 Large onion, diced
2 small winter squash seeded, peeled and chopped (or one medium squash)
A bunch of asparagus, chopped into medium sized pieces (about 2cm) (optional but recommended ingredient)
1 Tomato, chopped
Juice from 1 lime
5 cloves of garlic, minced
1 1/2 inch piece of ginger, minced
3 teaspoons of curry powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon basil
2 sprigs of thyme
Pinch of cayenne (this adds spice so use to your liking)
Salt and pepper to taste

Step 1:
Cook all of the vegetables (EXCEPT TOMATO AND ASPARAGUS), along with garlic and ginger, on medium heat for about five minutes.

Step 2:
Add remaining ingredients (except for coconut milk and lime juice) and simmer on low-medium heat for about 45 minutes.


Step 3:
Check to make sure vegetables are cooked through, then add coconut milk and lime juice. Salt and pepper to taste and ENJOY!


Delicious, vegan, gluten free, “Cream” of Cauliflower and Sweet Potato Soup! YUMMY!


So, apparently fall is approaching… However, I wouldn’t know because I have been in California since August! As much as I love the beautiful weather, I miss the smell of autumn and watching the leaves turn from green to yellow to orange to red. At home, my dad would always make soup on the weekends. I would come home from the chilly outdoors and mmmmmmm! The smell of the soup would welcome me right into the house. He would generally make meat-based soups containing whatever random vegetables we had in the fridge at the time. There is something about the smell of his soup that makes me understand the beauty of simple vegetables and ingredients. If someone has caught a chill or needs a pick me up, this soup will make them feel the love, I promise. Right now, I miss home just a tad, so I decided to bring a taste of home into my kitchen in California. (Plus, it’s super healthy and a great way to pack in a ton of vegetables.) Enjoy!


1 Cauliflower
2 Celery Stalks
1 Carrot
1 Large Onion chopped (I used a red onion, however you can use a yellow onion.)
1 Large Potato
1 Sweet Potato/Yam
4 Garlic Cloves
4 cups of Vegetable Broth
1 cup Almond or Plant-Based Milk (If you aren’t vegan, feel free to use skim milk.)
Some dried herbs of your choice. (I used three sprigs of thyme [stems removed], and a couple of dashes of oregano and basil.)
Salt and pepper to taste.

Step 1:
Cook onions and garlic on low heat until slightly browned. Then add potatoes, celery and chopped carrot. Cook, while stirring, for about five more minutes.

Step 2:
Add the vegetable broth and herbs and bring to a boil. Now add the chopped cauliflower and simmer until all of the vegetables are tender. (This will take about 10-20 minutes.)


Step 3:
Either use a hand blender, or transfer into a blender and purée. (If you are like me and have had bad experiences with this; do it the safe way… Transfer the vegetables into a blender using a slotted spoon, purée and then give it a bit of an extra stir once you put it back into the pot with the broth.)
***Note: at this point, depending on the size of potatoes, etc. that you used, you may need to add some water to thin the soup out if it is too thick. Add a bit of water to do this, and a pinch of salt if necessary.

Step 4:
Stir in almond or plant based milk, add some freshly cracked pepper, serve and enjoy!



*Original Recipe credit to this amazing girl: Please check her out, she has some truly awesome recipes!