Curried Coconut Root Vegetable Porridge

Hello food and recipe seekers,

Get ready for a really tasty and comforting porridge. I made this last week for a soup swap that required the soups to be both vegan and gluten free. My friend who hosted lives a vegan lifestyle and does not push it on others. What she does do, however, is make opportunities for others to explore the vegan world with her potlucks. That’s why she’s so awesome.

Starchy vegetables like the ones below allow for a creamy texture so no need for milk or flour to thicken it. I highly recommend  making the root vegetables in advance.

I hope you like it :-).

Curried Coconut Root Vegetable Porridge

2 Tbs coconut oil

2 medium sized onions, peeled and chopped

2 medium sized butternut squash, peeled and diced

2 small parsnips, peeled and diced

2 large sweet potatoes, peeled and diced

1 Tbs curry powder

1 Tbs ground cinnamon

3/4 tsp black pepper

2 tsp salt

1/8 tsp cayenne pepper

1 quart water

1 can coconut milk


Preheat oven to 450 degrees.

On a parchment paper lined baking sheet, place the prepared, diced sweet potatoes until tender, about 20-30 minutes.

On a separate parchment paper lined being sheet, roast the prepared, diced butternut squash and parsnips until tender, about 20-30 minutes.

After or while the root vegetables are roasting, you can start preparing the soup.

In a large pot over low flame, heat up the coconut oil.

Add in the chopped onions and saute for about 10 minutes until they soften and look translucent.

Add in the ground cinnamon, curry powder, black pepper, salt and one Tbs water.

Stir so that the onions become fragrant from the spices and turn golden brown.

Add in the quart of water, the squash, sweet potatoes and parsnips and stir until combined.

Add in the coconut milk and stir until combined.

Let the soup simmer for a few minutes, add the cayenne pepper and adjust  the other spices, adding only a little at a time.  Enjoy!


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