Quick Sweet Potato Tofu Curry Soup

I guess it is official. Summer is gone. The leaves have changed colors and the rain has started and doesn’t look to be letting up anytime soon. For those of you who ran the Portland Marathon (or Half), I applaud you. Not just because you accomplished a big run, but also because, wow, that weather was atrocious! Way to actually get out of bed and head out into the pouring rain!

 

Now that we’re letting go of the sunshine, it’s time for warm and filling comfort food while curled up on the couch. Was that just me who found that enjoyable this weekend? To go with my Revenge marathon (yes, it is my new guilty pleasure to binge watch on Netflix, I know I’m behind the times and it is ridiculous, but oh so entertaining!), I made up a big pot of this Sweet Potato Tofu Curry Soup, inspired by one of my favorite bloggers, Minimalist Baker.

It is loaded with nutritious veggies, rich from the coconut milk and hearty enough to warm you up while it’s gloomy outside.

The best part is, it is super versatile. While I’ve made my with tofu, if you aren’t vegetarian, sub in chicken. If you hate chickpeas, leave ’em out! Love when food so spicy you start to sweat? Add in a thai red chili or other pepper.

Sweet Potato Tofu Curry Soup

Adapted from Minimalist Baker’s Kale Sweet Potato Curry

Makes 4-5 servings

Hands-on time: 30 minutes; Total time: 40 minutes

Ingredients:

• 1.5 Tbsp coconut oil or vegetable oil
• 2 Tbsp fresh ginger, minced
• 2 Tbsp minced garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 3 Tbsp red curry paste (like bottled Thai Kitchen)
• 1 large (or 2 small) sweet potato, peeled and cubed
• 7-ounce extra firm tofu, cubed
• 1 14-ounce can coconut milk (light or full-fat)
• 1 14-ounce can chickpeas, drained
• 16-ounce vegetable broth
• 1 Tbsp maple syrup, plus more to taste
• 2 tsp ground turmeric
• Sea salt to taste
• 2 cups kale, chopped
• Optional topping: 1/2 cup roasted cashews

Instructions:

1. Heat a large pot over medium heat. Once hot, add oil, ginger, garlic, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently.
2. Add sweet potato and stir, and cook for 2 minutes more.
3. Add red curry paste, coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
4. Add vegetable broth, chickpeas and tofu. Stir, then bring to a simmer and cook for 8-10 minutes. After tasting, if needed, add extra salt, turmeric for more curry flavor, or curry paste for a spicier kick.
5. Once the sweet potatoes are close to cooked through (a fork should poke through easily), add kale and cover. Simmer for an additional 5 minutes over medium-low heat until the kale is cooked down.
6. Serve curry soup by itself, or over rice or quinoa. Top with roasted cashews if so desired!