Without a doubt, this recipe has been one of my most popular with family, friends, and students. It’s made for a crowd, a few days of eating, or freezing. The beta-carotene in orange vegetables helps keep lung tissue healthy, so it’s a good idea to keep this soup in regular rotation during the fall and winter months.



2 tablespoons coconut oil

4 leeks, white parts only, chopped

4 garlic cloves, chopped

8 cups chicken or vegetable stock or water, plus more if needed

1 large sweet potato, peeled and cubed

1 (15-ounce) can pumpkin purée (or 1½ cups cooked fresh pumpkin)

1 (15-ounce) can diced tomatoes (salsa can be substituted here)

1 (15-ounce) can chickpeas, drained and rinsed

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 (15-ounce) can coconut milk

2 tablespoons curry powder

1.In a 3-quart soup pot, melt the coconut oil over medium heat. Add the leeks and garlic, and sauté until the leeks are translucent.

2.Add the stock, sweet potato, pumpkin, tomatoes, and chickpeas. Stir to combine; add the salt and pepper. Simmer for about 15 minutes or until the sweet potato is tender.

3.Add the coconut milk and curry powder; stir well. If you prefer a creamier soup, use an immersion blender to purée the soup, adding additional stock or water to reach your desired consistency.

4.Keep on a low simmer until ready to serve.

SERVING TIP: For extra flavor, add any of these toppings to your soup: a handful of chopped cilantro, golden raisins, toasted pine nuts, leftover rice, frozen peas, or chopped greens, like arugula, spinach, or kale.

HEALTH TIP: To gain the best therapeutic benefits of turmeric (the main spice in curry powder), it must be consumed with a fat such as coconut milk, coconut oil, whole milk, ghee, butter, or avocado. Additionally, adding black pepper increases turmeric’s absorption in the body by up to 2,000 percent. For best results, use ½ teaspoon to 1 tablespoon per day.

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