I’m currently on a bit of a work-ation, having jumped at the opportunity to stay at a friend’s lakefront house for a week while they surf in Mexico. It’s fantastic. My days are consisting of writing, reading, canoeing on the lake, walking the pugs, and of course making yummy vegan food in their kitchen with a view.
Even though my days are my own, I wanted to see how quickly I could whip up this yummy soup with as few ingredients as possible so I could start a new category: Quickie Lunch! This simple creation is pure vegan, gluten free, whole food goodness… in fact I’d even go so far as to say greatness. 🙂
With a total of 9 ingredients and a prep time of about 10 minutes (not including the actual cooking time, because that doesn’t count) you can enjoy this fragrant, comforting soup for lunch…even on your busy days! It’s also rich in vitamin C and antioxidants to help your immune system roll with the punches.
Ingredients: (You’ll have leftovers for an even quicker lunch tomorrow.)
2 tbsp coconut oil
1 onion, chopped
4 cups of vegetable broth
2 small yams, chopped
1 tsp sea salt
1 tbsp curry powder
2 tbsp nutritional yeast
1 cup coconut milk (I used So Good in the carton. I have to use it in as many dishes as possible as I anxiously await a smaller size option in the grocery store)
1/4 cup thai basil, chopped
In a medium pot, melt the coconut oil and fry the onion for about 2 minutes, until transparent. Add the vegetable broth and yams, bring to a boil, and let cook for 10-15 minutes. When the yams are soft, turn off the element, add the coconut milk, basil, salt and curry powder and mix together.
Transfer to your blender (you may have to do it in two batches) and puree until it’s creamy and smooth.
Garnish with basil and paprika for a pretty presentation. Or forget the frills and just enjoy your lunch!
~The Vegan Project