This vegan and gluten-free soup is perfectly substantial and can be served any time of the year.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.

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  • Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.

  • Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.

Cook's Notes:

Use chicken stock if you are not following a vegetarian or vegan diet.

To toast shredded coconut, spread it on an unoiled baking sheet and toast at 350 degrees F (175 degrees C) in a standard oven or a toaster oven for 2 to 3 minutes, or until slightly browned.

Feel free to use grated orange peel in place of lemon zest, orange juice instead of pineapple j juice, and lemon juice in place of lime juice, and scallions in place of cilantro.

Nutrition Facts

265 calories; protein 3.7g; carbohydrates 30.5g; fat 14.6g; sodium 502.7mg. Full Nutrition
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