warming soups

A lightly spiced, sweet and comforting soup. Any winter squash can be used in place of the sweet potato.

Sweet Potato and Coconut Soup

600 g (about 3 ¼) peeled, diced Sweet potato

(about 27.3 g) Olive oil

g (about 1 ¾ tablespoons) Coriander seeds

g (about 60) Cumin seeds

& pepper

(about 140 g) chopped Onion

(about 24 g) sliced Garlic clove

g (about 2 ⅛ tablespoons) Chili flakes

400 g (about 400) Coconut milk

stock

(about 24 g) Lemongrass stalk

Cilantro

I like to call this “15 minutes to soup heaven!”

Asian dishes can be quite intimidating as the ingredient list can vary from 20 to 100 ingredients and most of them are not common household items…I mean lemongrass or chili oil? With this soup, the only somewhat unfamiliar ingredient you need to find in the Asian isle is the Red Curry Paste, which is also the star of this dish!

As I cook with the seasons, I recently have been using asparagus and mushrooms but feel free to throw in whatever veggies you like! Traditionally bok choy is a commonly used vegetable but bell peppers, green beans, broccoli or even corn will work out great!

This soup is slightly spicy, creamy, and just straight up delicious!

Thai Red Curry Soup

199 g (about 10) sliced Shiitake mushrooms

(about 100 g) sliced Carrot

(about 410 g) sliced Asparagus

g (about 2) grated Garlic

(about 6 g) grated Ginger

(about 14 g) Coconut oil

(about 30 g) Thai red curry paste

(about 960 g) room temperature Vegetable stock

13.5 fl oz (about 405 g) Coconut milk

114 g (about ½ cup) Rice noodles

basil

It's perfect for a rainy day with a couple of saltine crackers or next to a gooey grilled cheese sandwich.

Creamy Tomato Soup

280 g (about 2) finely chopped Onion

g (about 2 ½) chopped Garlic

45 g (about 3 tablespoons) Red wine

g (about 1 ¾) diced Canned tomatoes

240 g (about 1 cup) Water

190 g (about ¾ cup) Heavy cream

g (about 1 ¾ teaspoons) Kosher salt

g (about ½ teaspoon) ground Black pepper

(about vinegar

Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!

Roasted Vegetable Soup

potato

red bell pepper

yellow bell pepper

carrots

garlic (left in the skin)

olive oil

salt

½ tsp ground black pepper

½ tsp ground cumin

paprika

onion

litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten-free))

thyme

Preheat the oven to 200C/400F (fan).

Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.

Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.

Place in the oven for 20 minutes, turning everything over after 10 minutes.

After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.

Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.

Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.

Stir in the parmesan and season to taste.

Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

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Top Tags

Sweet Potato and Coconut Soup

Thai Red Curry Soup

Creamy Tomato Soup

Roasted Vegetable Soup

Top 4 warming soups recipes from across the web

The most viewed warming soups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato and Coconut Soup

Thai Red Curry Soup

Creamy Tomato Soup

Roasted Vegetable Soup

The most viewed warming soups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine