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Hannah's Sweet Potato Soup

Hannah's Sweet Potato Soup

Sweet Potato Soup

Hannah made this soup for us this summer right before we hit the road with Bread of Stone! When you think summer you don’t quite think “Ooh, let’s have soup!” but this soup was so good that we could have ate it everyday during this hot sweaty summer and still enjoyed it.  But we wanted to save it for y’all for the perfect time and October is it!


3 Tbsp Coconut Oil

4 Small Sweet Potatoes (peeled and chopped)

1 Large Onion, Yellow or Red (chopped)

3-4 Tbsp Thai Kitchen-Red Curry Paste, depending on how spicy you like it!

1 Cup Uncooked Farro

8-9 Cups of Vegetable Broth or Water (You can mix)

1 Can of Organic Garbanzo Beans

1 Red Bell Pepper (Chopped)

1 Cup of Purple Kale (Chopped)

Add your favorite spice to enhance to heat level to your liking! (Cayenne or Ghost Pepper are our faves)


1. In a large pot heat coconut oil on Medium heat. Add onions, sweet potato and salt. Sauté for 7-8 minutes or until the onions are translucent.

2. Add curry paste, stir and cover to help soften sweet potatoes.

3. Add Vegetable broth and water and bring to a boil.

4. Once boiling, add Farro and simmer for 40 minutes.

6. After Farro simmers for 40 minutes add garbanzo beans and red pepper.

7. Add more salt or spice to taste.

8. Let simmer 20 minutes.

9. Uncover, add Kale, enjoy!

"Day and night I'll stick with GOD; I've got a good thing going and I'm not letting go." Psalm 16:8