I so wish you all could enjoy the beautiful aroma this soup is filling the room with. Yum!
I have to admit, I don’t often take many shortcuts in the kitchen – I like to use as many ingredients and dishes as I possibly can. 🙂
When our friends at ‘Edward & Sons’ sent us a few of their new products to try it meant that I would need to take a shortcut or two…in the ‘curry’ department. Um, this may be a regular occurance…………
Their new natural, vegan, gf ‘curry cubes’ are SOOO flavourful… I was literally tasting it right out of the wrapper and had to put it in the soup before I devoured it all!
What you’ll need for the soup…
- 6 small onions
- 6 carrots
- 1 yam or sweet potato (the orange one)
- 2 cloves of garlic
- 1tbsp of grated ginger
- 1tsp of tumeric
- 1tbsp of coconut oil
- 2 (yellow) curry cubes
- 2c of water
- 2c of coconut milk (we used so delicious coconut milk beverage)
Chop the onions and garlic and throw them in a pot with the coconut oil. Saute for 10 minutes.
Add in the chopped carrots, yam, ginger and tumeric and let all of them sizzle another 5 minutes.
Add in the liquid and the ‘Edward & Sons Curry Cubes’…….. bring to a low boil and them simmer until the carrots and yam are tender.
Puree with a hand blender and sprinkle in a little cilantro…………………….
Happy, healthy eating y’all!
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