Paradox Farms and Vegan Curried Sweet Potato Soup

My boyfriend’s wonderful family owns Paradox Farms – an organic vegetable (and egg) farm right outside Lexington, VA. It has quickly become one of my favorite places in the world! Beyond just being some of the prettiest land, the farm also grows the most delicious and fresh produce. And their eggs put store-bought eggs to SHAME. Whenever I go to the farm, I truly feel healthier and better after being put to work (look at me collecting chicken eggs above!) and getting to eat all of their leftover produce. Over the last year I have become much more passionate and an advocate of purchasing and buying local, and there’s nothing more hyperlocal than growing and eating your own food. Nate’s parents set amazing examples for this lifestyle!

So I was thrilled when I returned home from Cambodia and Nate’s family had sent me a box of goodies from Paradox Farms! It included a bunch of large sweet potatoes, some garlic, and some homemade jams and apple butter. (ZOMG – their apple butter. I went through the entire jar in a week just putting it on toast!) I knew I needed to create a recipe that was inspired by these ingredients and was wholesome and warming, just like the farm itself. Here’s introducing this Vegan Curried Sweet Potato Soup. Made with a small amount of coconut milk, this recipe is gluten free, paleo friendly and vegan!

I have to say, I wasn’t expecting to receive produce in my birthday box. And these photos don’t really do them justice, but these were some massive sweet potatoes. As I was photographing them, I noticed that these veggies had a little personality and I decided to play with my food a bit…

But, on to the recipe. This one starts like any simple pureed soup – chop and roast your veggies for extra flavor. Look at the color of those potatoes!

Next step is to sweat out your onions in just a little butter. It’s a known fact that you don’t need to add cream to your pureed soups if you just add a little butter to your onions and let them cook very slowly at the beginning. I promise you, the flavor will be amazing with just this one little extra step! I chopped up some Paradox Farm garlic and included it in with the onions. Then you add the sweet potatoes, ginger, and vegetable stock. Let simmer until vegetables are even more tender.

Then, puree using a  food processor, blender or immersion blender! I used a food processor, and kept the soup chunky. I hate that word – chunky – but there is no other way to describe it. It was my first (!!) time using a food processor and I have to say, not as intuitive as a blender or immersion blender! Definitely a kitchen tool I want to get used to using. I have big plans for homemade granola bars and hummus. Your last step is to stir in a half cup of light coconut milk and a tablespoon or two of curry powder, depending on how much intense curry flavor you want. Then your soup is done! This dish is comforting, warming, and the fact that my produce came from Paradox Farm made it all the more special. Looking forward to making this all winter!

Paradox Farms and Vegan Curried Sweet Potato Soup

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• Author: ArcadeThemeAdmin
• Total Time: 3 hours 15 minutes

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Description

Roast and puree sweet potatoes with coconut milk, ginger, and curry powder for the most warming and comfortable vegan soup.

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Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and chopped
• ½ onion, chopped
• 2 cloves of garlic, finely chopped
• 1 small knob of ginger, finely chopped
• Large box of vegetable stock (48oz)
• ½ cup coconut milk
• 1–2 tbsp curry powder
• Olive oil
• Butter
• Salt and pepper

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Instructions

1. Set your oven to 350 degrees F
2. Lay out your chopped and peeled sweet potatoes on a baking dish, and spray with olive oil. Sprinkle on a little salt and pepper and roast for 25-30 minutes
3. In a large pot on low to medium heat, sweat out your onions until translucent. This should take 10 minutes, so if they are starting to burn, turn the heat down lower. Add garlic halfway through
4. Add in the finely chopped ginger
5. Once the sweet potatoes have roasted, add them to the large pot and the vegetable stock
6. Bring to a boil and then let simmer for 10-15 minutes
7. Puree/blend to your consistency of choice using a blender, food processor or immersion blender
8. Add back to pot if using a food processor or immersion blender and let simmer on very low heat
9. Stir in curry powder and coconut milk
10. Let simmer until ready to serve (I recommend 1-2 hours)

• Prep Time: 15 minutes
• Cook Time: 3 hours