Side Dish

Potato Curry Soup

I threw this soup together last week for Mr. Zucchini Runner and I, and we both thoroughly enjoyed it! It’s a perfect winter, warming soup and is very filling. It also has very basic ingredients!



3 pounds organic, red skinned potatoes
1 medium brown onion, chopped 
4 c. water + 2 vegetarian bouillon cubes (or just use 4 c. veggie broth)
1/4 c. coconut milk powder or 1/2 c. culinary coconut milk
4 tsp. curry powder blend
3 large carrots, chopped (~1 heaping cup)
20 cherry tomatoes, each one quartered
1 c. frozen peas 

2 tsp. salt

Add the carrots, peas and tomatoes last.

Add the carrots, peas and tomatoes last.


  1. Fill a stock pot half full with water and place on the stovetop, over high heat. Wash all the potatoes and then as you chop each one, toss it into the pot of water. The water should just be heating up as you are finishing up the last few potatoes, so drop them in carefully.
  2. Once the potatoes and water come to a boil, reduce heat to medium and watch carefully, to ensure it doesn’t over boil.
  3. Cook for about 10 minutes or until the potatoes are fork tender.
  4. Strain potatoes and set aside. Give the stock pot a quick rinse to remove all the leftover starch.
  5. Chop the onion, carrots and tomatoes (I did this while the potatoes were cooking).
  6. Add a couple tablespoons of water to the stock pot and set heat to medium.
  7. Add chopped onions; stir and cook until onions become translucent. Add a few more tablespoons if the onions look like they are sticking.
  8. Add water + bouillon cubes (or veggie broth), coconut milk or powder and curry powder blend. Stir well and bring to a boil.
  9. Add cooked potatoes and stir well to combine.
  10. Using an immersion blender, cream together everything in the pot. (I left out the carrots, peas and tomatoes because I wanted some solid veggies in the soup.)
  11. Add the remaining veggies and salt, stir well and cook for additional 15 minutes, or until the carrots are tender.
  12. Serve immediately. Tastes great the next day too!

Have you ever cooked with curry before?

Below is a slideshow with some more detailed instructions.

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Creamy Asparagus Soup

Ok, so asparagus might be a spring veggie, but the organic bundles at the store the other day looked SO GOOD, we just couldn’t pass them up! I’m very much a live in the moment person, especially when it comes to cooking or planning my meals. Sure, I go through periods where I pull out the cookbooks, get ideas, make lists and then shop that list… but it never lasts. Nearing age 40, I’ve really started to embrace the unchangeable aspects of my personality. In some areas, a plan is good, in other areas planning just makes me more stressed! It’s a hard balance to maintain, and as I said, it has taken me nearly 40 years to figure out which end is up — but hey at least I did! Life is SO much better when we embrace and accept certain aspects of ourselves that are just engrained in our cells. Wait, isn’t this supposed to be about asparagus soup?! Ah yes, well, here you go.

Some fun facts about asparagus:

  1. Antioxidant Rich: neutralizes cell-damaging free radicals
  2. Nutrient Rich: fiber, folate, vitamins A, C, E and K
  3. It also contains high levels of the amino acid asparagine, which serves as a natural diuretic; not only releasing fluids, but also rids the body of excess salts. (Beneficial for people with high blood pressure or edema.)

So throw caution to the wind and eat out of season! Who cares if it’s November! Bring on the asparagus soup. LOL
But if you DO want to eat in season, here is the list for Arizona. 😀



2 lbs. asparagus, about 2 bundles
1/2 of one large zucchini, chopped (optional, this just adds a little more green!)
1 medium brown onion, chopped
2-3 cloves of fresh garlic, chopped
1-2 TBSP coconut oil
5 c. vegetable broth
1/2 c. raw macadamia nuts
1/4 tsp. real salt
Ground black pepper (optional, for taste)
Pumpkin seeds (optional, for topping)
Fresh squeezed lemon juice (optional, for a light zing!)


  1. Wash asparagus and remove extra firm ends, by snapping off. Then chop the asparagus into 1″ pieces. Set aside.
  2. Heat a stock pot over medium-low heat with coconut oil. Once the oil melts, add the chopped onion. Cook and stir for about 5 minutes, or until the onions start to become translucent.
  3. Add chopped garlic, stir well to combine.
  4. Add the chopped asparagus and chopped zucchini, stir well and cook for about 10-15 minutes. Stirring often.
  5. Add vegetable broth and salt, increase heat to medium-high. Once it comes to a boil reduce heat to low and cover. Cook for 10 minutes or until the asparagus is nice and soft.
  6. To turn it into a nice, creamy soup you can either use an emersion blender or a standing blender. (I used my Vitamix standing blender.)
  7. Standing blender method: Simply ladle the soup from the stockpot into the blender. Add the macadamia nuts to the blender too. Place the lid on tightly and loosen the center cap to allow SOME heat to escape. Use the soup setting and blend! Keep a close eye on it however, since the heat build up can cause the lid to pop-up, especially this full. (I have an 8+ cup blending container, so I could do this all in one batch. You may have to do half and then do the other half if you have a smaller blender.)
  8. Emersion blender method: add the nuts to the soup/stockpot and blend away until you’ve reached your desired consistency.
  9. Before serving, you can squeeze some fresh lemon juice into each bowl, and top your soup with ground black pepper and some pumpkin seeds if you like. Have fun with it, make it yours!

This soup makes ~8.5 cups. It’s great reheated the next day and can also be made and frozen ahead of time.

Below is a little slideshow of the steps, if you are a visual person like me! Enjoy!

What is your favorite creamy vegetable soup?

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