Sweet Potato Curry Soup

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Autumn and winter are definitely the seasons for soups and all things curry.   Nothing can warm you from the inside and still satisfy your empty stomach as much as a hearty soup.   This sweet potato curry is full of classic spices that, along with the savory flavor of garlic, add just enough heat but don’t overwhelm the soup with spice.  These warming spices are perfectly balanced by coconut yogurt–a crucial ingredient that softens the spiciness with its cooling creaminess. The sweet potatoes and other veggies soak up this flavorful mixture and become soft and delicious.
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Coconut yogurt hardly has any flavor, but it can be used in place of cream in so many dishes, from dips and soups to taco salads or baked potatoes. It adds such a creamy, yet light texture that makes any recipe considerably better. You can also use coconut milk (and maybe even almond milk, although I haven’t tried it) and it will be very similar in texture and flavor.

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Sweet Potato Curry Soup
  1. 3 cloves minced garlic
  2. 1 chopped leek
  3. 1/2 tbsp. turmeric
  4. 1 tbsp. curry powder
  5. 1/4 tsp lemongrass green curry paste -optional
  6. 2 tsp. cumin and ginger
  7. 3 tbsp. dried cilantro
  8. 1/2 tsp. pink salt plus more to taste3 chopped large sweet potatoes, steamed or boiled
  9. 3 cups frozen or fresh broccoli florets
  10. 1 cup peas
  11. around 4 cups veggie broth
  12. plenty of fresh spinach
  13. 1 carton or 1 cup of coconut yogurt
  1. In a pot over medium heat, sauté the garlic and leek in liquid along with spices for a few minutes. Add in steamed potatoes and other veggies except spinach. Add in the veggie broth and simmer for about fifteen minutes. Add in fresh spinach and let it wilt, then scoop in the coconut yogurt and stir into broth. Add more salt or spices to taste and allow to cool before eating. Enjoy!
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Slow-Cooker White Bean and Potato Soup

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The convenience of throwing a bunch of ingredients together in the morning and having dinner ready without doing a bunch of work makes this recipe a quick and easy meal.  It is hearty and warming with Italian spices and a touch of garlic. Yellow potatoes are delicious in this soup because of their buttery and soft flesh.  It is high in protein and gluten free.  This meal is perfect mixed with pasta or gluten-free pasta.

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Kristina Humphreys
  1. 2 cans white beans such as Cannellini
  2. 3 or 4 large Yukon Gold potatoes
  3. 4 leaves of kale, de-stemmed
  4. 32 oz. veggie broth + 1 tbs. sugar
  5. (optional) 4 tomatoes
  6. 2 cloves of minced garlic
  7. 1 tbs. dried oregano and basil
  8. 1 tbs. dried parsley
  9. 1 tsp. thyme
  10. Italian Seasonings and sea salt to taste
  1. Prepare and chop ingredients. Add to slow-cooker along with rinsed beans, veggie broth, kale, and chopped potatoes & optional tomatoes. Cover with spices and garlic then stir. Turn on low for 8 hours until veggies are tender. Serve with pasta of choice and garnish with extra herbs and a squeeze of lemon.
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Green Lentil Soup



While lentil soup is certainly a vegan staple, there are countless varieties that each have a unique blend of flavors.  This particular soup has a green curry base with garlic and ginger accents.  It is perfectly soothing served with a generous scoop of coconut yogurt on top.


The coconut milk or yogurt adds an unparalleled creaminess that counteracts the powerful spices; this creates a perfect balance of spice and richness.   As for the coconut haters out there, (how could you hate such a perfect food! )  you can use any alternative milk or yogurt, but if you aren’t allergic, I really recommend trying it as the coconut really adds the perfect touch to this soothing dish–it’s the “secret” ingredient that transforms the dish into something truly amazing. 


Green Curry Lentil Soup
  1. 2 cups green lentils
  2. 6 cups vegetable broth
  3. 2 cloves minced garlic
  4. 2 shallots, diced
  5. 1/2 tsp. turmeric
  6. 1/2 tsp. green curry paste
  7. 1/2 tbsp. cumin
  8. 1 tbsp. cilantro
  9. 1 tbsp. curry powder
  10. 1 chopped zucchini
  11. 2 chopped tomatoes
  12. 2 peeled and chopped big carrots
  13. 1 chopped red or green pepper
  14. 1 cup coconut milk or yogurt
  1. Prepare ingredients. Add vegetable broth to a large pot and bring to a boil, add lentils and spices and turn down to medium heat. Let lentils cook for about 40 minutes or until soft. Add in chopped veggies and cook for around 20 minutes. Let soup cool and swirl in coconut milk and additional cilantro. The soup is great served over rice or with warm corn tortillas.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Curried Red Lentil Soup

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There’s something about curry that just warms the soul–and the stomach most importantly.  As the weather cools down to crisp autumn temperatures, it’s the perfect excuse to eat steaming bowls of the stuff.  Curry dishes really do have the perfect  balance of creamy and savory with just enough spice to warm you up from the inside out. This particular dish contains red split lentils and a mixture of spices, optional coconut milk and vegetables.

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You can soak your lentils before cooking if that’s what you prefer or you can just rinse, then throw them in the pot with boiling water; they might take just bit longer to cook so make sure you allow enough time. You can also cook an especially big batch the night before, and have reheats for quite a few days–this is a tip that has saved me lots of cooking time.

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Curried Red Lentil Soup
  1. 2 cups red split lentils
  2. 6 cups vegetable broth
  3. 3 tomatoes or 1 can of diced tomatoes
  4. 3 tbs. tomato paste
  5. 2 tsp. maple syrup or unrefined sugar
  6. 2 cups chopped carrots
  7. 1 cup fresh cilantro
  8. pinch of ginger
  9. 3 cloves minced garlic
  10. 1 tbs. turmeric
  11. 1 tbs. curry powder
  12. 1 tsp. dried basil
  13. 1 tsp. dried oregano
  14. 1 tsp. ground cumin
  1. extra chopped cilantro
  2. 3 cups coconut milk
  3. salt and pepper to taste
  1. Rinse lentils and set aside. Sauté garlic, ginger and herbs/spices in oil or water in a large pot. When mixture softens and becomes fragrant, add tomatoes and tomato paste and mix into spices. Pour in veggie broth, carrots, cilantro and lentils and bring to a boil then turn down to low heat and cover; simmer for an hour or until veggies and lentils become soft. Add cilantro and coconut milk and serve with rice.
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Warming Italian Rice Bowl

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I don’t know whether to call this dish a soup or a rice/ pasta type of dish.  It is simply a bunch of delicious ingredients mixed together, and it turned out to be a very tasty concoction. It is warming and satisfying–perfect for the upcoming colder months. 

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A flavorful blend of Italian herbs and spices brings out the salty and sweet taste of the tomatoes.   This is mixed with creamy, fluffy rice and garlic veggies for a hearty and healthy gluten-free alternative to pasta.
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Warming Italian Rice Bowl
  1. 2 cups white rice
  2. 2 medium zucchinis
  3. 2 cups cherry tomatoes, halved
  4. 1 cup tomato paste
  5. 1/4 cup liquid of choice (veggie broth, nut milk, water)
  6. 1/4 cup sweetener
  7. 1/2 cup chopped fresh parsley and oregano or 2 tbs. dried
  8. Italian seasoning mix
  9. 2 tsp. turmeric
  10. 3 cloves minced garlic
  11. 1 tbsp. dried basil + fresh basil if available
  12. sea salt and pepper to taste
  1. Cook white rice according to package directions then set aside, covered. Chop and dice zucchinis and cut tomatoes in half. Steam or boil zucchini. While it steams, chop herbs and mince garlic. Add to an skillet with oil and and liquid. Sauté for a few minutes on low then add everything but the rice and veggies. Mix thoroughly and cook for a few minutes. Once it has turned into a sauce, add veggies then either serve over rice or mix rice into the sauce. Garnish with extra fresh parsley and tomatoes.
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Maple Raspberry “Ice Cream”

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This dish features juicy raspberries folded into creamy soft serve with a swirl of buttery maple syrup. It is super quick to make, nutritious, and tastes amazing. With a little prep ahead of time, it serves as a quick snack to throw together when you are short on time.

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It is completely natural and is made simply from fruit–nature’s most perfect food.   Sweet, ripe bananas are transformed in this recipe and topped with juicy raspberries for a pop of ruby-red sweetness.

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Maple Raspberry Soft Serve
  1. 4 frozen ripe bananas, thawed slightly
  2. 1/4 cup maple syrup
  3. 1 tsp. vanilla bean or extract
  4. 1 cup raspberries
  1. Blend bananas and vanilla in a blender or food processor on low until very creamy. Pour maple syrup and raspberries on top.
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Curry Pea Soup

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Comforting and warming on a chilly day, this soup has a velvety texture and a wonderful flavor. The aromatic spices add a nice touch of heat to combat the crisp temperatures outside. This creamy dish is very easy to whip up in a vitamix or food processor in a matter of minutes. Just quickly steam or boil your peas then throw them in whatever food processor/blender tool you have along with the spices and voila–creamy, velvety, and warming curry soup in no time!


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Curry Pea Soup
  1. 1 bag of frozen peas
  2. about 1/2 cup* of boiled water from cooking peas
  3. 1-2 cloves minced garlic (depending on how much garlic you like)
  4. 1 tbsp. cilantro
  5. 1/2 tbsp. curry powder
  6. 2 tsp. turmeric
  7. 1 tsp. cumin
  8. pink salt and pepper to taste
  9. lemon juice
  10. optinal ingredients: a few slices of sweet onion, 1/2 tsp. chili powder
  1. Fill a pot halfway with boiling water and steam or boil frozen peas for and around ten minutes. Add cooked peas to a food processor or blender. The vitamix makes the creamiest consistency, but other blenders and food processors work well. Add everything else to the mix (except for lemon juice) and blend on high until very creamy. Once creamy soup has formed, add lemon juice and any extra spices, give it a mix then garnish with cilantro. Bon appétit!
  1. *use more or less of the cooking water for a more soupy or more creamy consistency
  2. Also, feel free to adjust spice amounts to your liking!
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Salted Chocolate Chunk Cookies

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Nothing compares to a warm and soft cookie filled to chocolate chip capacity.   They are simply the best when homemade with real ingredients–so melty and delicious. Of course every healthy and balanced way of eating has room for cookies, preferably cookies that aren’t from a package and full of chemicals.   This recipe is free of refined sugar, butter, and artificial ingredients.   it contains pink salt sprinkles to balance the sweetness and to bring out the classic deep flavors of brown sugar and vanilla.  Enjoy the comfort and warmth of this favorite treat!

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Salted Chocolate Chunk Cookies
  1. 1 cup flour
  2. 1 tbs. flax meal
  3. 1/2 tsp. baking soda
  4. 3/4 tsp. baking powder
  5. dash of pink salt plus extra for sprinkling on top
  6. 1 cup brown sugar
  7. 1/2 cup earth balance spread or coconut oil
  8. 1/2 tsp. vanilla
  9. 2 tbs. almond milk or liquid of choice
  10. 1 cup chocolate chunks
  11. 350 degrees 9-10 min.
  1. Combine dry ingredients in a medium mixing bowl and mix thoroughly. Add wet ingredients to a separate bowl and stir until combined. Add the dry mixture slowly into the wet and mix, then add chocolate chunks until just combined. Preheat the oven to 350 degrees fahrenheit and line two cookie trays with parchment paper. Scoop dough onto tray and form round balls, making sure to leave enough room between them. Bake for 9 to 10 minutes or until edges are crispy and center is no longer doughy. After taking out, let cool 10 minutes.
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Cucumber Tomato Salad with Creamy Garlic Dressing

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Crunchy cucumbers, salty greens, and juicy cherry tomatoes are diced together in this light and refreshing summery salad recipe.   Tossed with a generous amount of Creamy Garlic Dressing, each vegetable is covered in the savory and flavorful sauce.   Vegetables diced into tiny pieces are much more enjoyable to eat, plus they get completely covered in the dressing and absorb all its amazing flavors.

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Tomato Cucumber Salad with Garlic Cream Dressing
  1. 1 large diced cucumber
  2. 2 cups cherry tomatoes, halved
  3. 1 small bunch of parsley and dill, chopped into fine pieces
  4. juice from half a lemon
  5. salt and pepper to taste
  6. optional 2 tsp. balsamic vinegar
  1. Combine diced cucumber, tomatoes, and herbs into a bowl and toss with lemon juice, s&p, and optional vinegar. Let veggies marinate in the lemon juice and herbs for an hour or so. Next thoroughly coat in Creamy Garlic Dressing.
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