Waterfront Sunrise Walk and Spiced Root Vegetable Soup Recipe
I’ve been off exploring lots of Toronto lately. I’m so thrilled to be back, and want to share a gorgeous early morning sunrise walk I took recently with my friend. And also a really delicious wonderfully spiced root vegetable soup recipe.
We’ve made this a couple different ways. So I’m including a good variation to make your own spice blend that tastes great, in case you don’t have access to the curry paste.
But first, come and join me for a peaceful gorgeous walk along the waterfront on Toronto’s west side.
The city was quiet and just waking up.
but the ducks were up early.
glimpses of the city at the edges.
It’s so awesome to have so much beautiful nature around you even being in the city.
It was so peaceful and calm.
Someone was camping in the park?
A large gander of geese going for a walk.
We waited while they crossed in front of us.
off for their morning swim.
Someone was shooting some photos for their upcoming wedding. I love the colorful clothes of India.. sure brightens up the beach!
Thanks for joining me!
Now, let’s head to the kitchen and make soup.
Spiced Root Vegetable Soup Recipe
2 Sweet Potatoes – peeled and chopped
1 Butternut Squash – peeled and chopped
2 cooking Onions, or 1 large – chopped
1 large Garlic clove – chopped
1 inch Ginger – peeled and chopped
2 to 3 Celery Stalks
Handful of Chives
1 tsp Rosemary
2 Garlic scapes – optional, if available
8 large Basil leaves, or 2 tsp dried
1 Tbsp Yellow Curry paste*
1 can Coconut Milk
* if you don’t have the curry paste, you can substitute this spice combo: 2 tsps Garam Masala, 1 tsp Turmeric powder, 1 tsp Coriander ground and 1 tsp Curry powder.
Place the squash, sweet potato, onion garlic and ginger in a pot covered with water. Boil until vegetables are soft. Remove from heat and transfer to a blender and blend until creamy. I had to fill the blender up twice.
Return blended soup mixture back to pot and add remaining vegetables and herbs and simmer until these vegetables are soft. Then add coconut milk and curry paste and continue simmering until you serve or cook and refrigerate for later.
Chop sweet potatoes, squash and onions.
Get the ingredients together.
Fresh herbs are great if you have. If not, you can substitute dried herbs.
Boil squash, sweet potato, onion, garlic and ginger in a pot covered with water and cook until vegetables are soft.
While this was cooking you can get the rest of the vegetables prepped.
After potatoes, squahs and onion are cooked, blend until creamy.
Return blended soup mixture back to pot and add coconut milk and curry paste.
Add the remaining vegetables and herbs and simmer until these vegetables are cooked until tender.
Then your soup is ready to serve.
This nice creamy vegan soup is warming and filling for the cool autumn weather approaching.