Coconut Curry Soup w/ Dark Orange Yam Noodles

Image and recipe from Veggie Inspired

A friend let me know she purchased a spiralizer and had only tried doing zucchini. That of course sent me on an Internet search of recipes for the spiralizer. I found 2 groupings that were interesting, but my favourite offered links to 33 recipes that did NOT use Zoodles (spiralized zucchini).


I was intrigued and started scrolling through. There were at least 8-9 I am going to try. This one from a site called Veggie Inspired is the first. I love homemade soup and the addition of lightly baked dark orange veggie noodles really took it to the next level.

I did however make some changes as I wanted this to be a full meal deal soup instead of a lighter vegetarian/vegan offering.  So I added some diced, cooked turkey and a few handfuls of chopped greens (a mix of spinach, kale, etc - just use your fav). I also used a dark orange yam instead of the lighter colour sweet potatoes found at my grocery store and a medium sweet onion as I love onion and the milder flavour of the sweet ones.  And I adjusted the amount of curry from 2T to 1-1/2T.

The recipe below reflects those changes.  You can view the original recipe and the chef's notes on it by clicking on the link under the photo caption above. Hoping to get a better image of my version the next time I make it, but the colours were too washed out in mine to use.

I'll definitely be making this one again! Enjoy!

= = = =

Coconut Curry Soup w/ Sweet Potato Noodles

From Veggie Inspired

Ingredients - 

1              Large Dark Orange Yam (spiralized)
1              Small or Medium Sweet Onion (diced)
3              Cloves garlic (minced)
1 T           Minced fresh ginger
1              Red bell pepper (cut into thin strips)
1-1/2 T    Yellow curry powder (original recipe used 2 T)
3 C          Low-sodium vegetable broth
1             13.5 oz can full fat coconut milk (can use lite, but you will lose some flavour)
1/2 C       Frozen green peas
Diced cooked Turkey or chicken (as much or as little as you want OR none)
2 handfuls chopped greens (kale, spinach, etc)
Juice of 1/2 lime

Garnishes -
Lime wedges and chopped Cilantro (I skipped the garnishes and it was still wonderful, but will probably add them the next time)

Instructions - 

Preheat the oven to 425 degrees F.

Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). I wish I had lightly greased this or used a baking spray as it stuck a bit. Bake for 10 minutes.

In a soup pot, sauté the diced onion in 3 tbsp of water until tender, about 5-6 minutes. Add the garlic, ginger, and red bell pepper and sauté a few more minutes until they start to soften. Add the curry powder, vegetable broth, and coconut milk. Simmer over medium heat for 15-20 minutes.

Add the green peas, cooked turkey/chicken, the greens and the lime juices. Stir to combine and simmer just long enough to heat through and wilt the greens.

To serve: ladle individual portions in bowls and then top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired.