Spicy! Butternut Coconut Curry Soup

Ghost Pepper Curry Powder is the kicker to my butternut squash soup that is vegan. Also, I add kale, spinach, mushrooms and carrots to add texture and flavor (and trick husband unit into eating all of them).

How I get my husband to eat vegetables he needs but doesn’t dig…make a soup!

Can we not do an entire PHOTO SHOOT of the items we want to share recipes for? OK great.


Equipment I use



Spice Time: CRITICAL

⅛ t ghost pepper curry powder
1/2t black pepper
1/2t ginger
1t salt
1 veggie bullion cube
1 pinch of cayenne pepper

5C water
1C Thai coconut cream milk
Drizzle EVOO

1 yellow onion chopped
3 garlic bulbs chopped

2 large butternut squash cubed
2 russet potatoes cubed (skin on)
2 carrots chopped (skin on)
2C spinach
3C lacinato kale chopped
3 white mushrooms chopped

Let’s do it!

Prepare ALL of your ingredients before you begin cooking. Chop, measure, prep is key. Blend your spices in a bowl and use a fork to make sure they’re nicely mixed.

In your Instant Pot:

Saute onion, garlic in the drizzle of EVOO just to soften. Not really necessary though!

Turn off Sauté mode.

Blend your chopped veggies in a large bowl (it’s easier than trying to do it in the IP).

Add veggies to IP.

Add 5C of water.

Chop bullion into tiny blocks and sprinkle into IP.

Place spices in coconut cream milk. Stir them in. (Take a teeny-tiny taste…it’s so yummy!). Add them to IP.

Push veggies into liquid as best as you can.

Place IP lid on, adjust steam release to CLOSED.

Manual time of 40 minutes (try 30…it’ll likely work. I live at 7,000’ so things take a little longer and require more fluid).

When IP done you will scoop all of the cooked ingredients into your blender small batches at a time then transfer into a big bowl. Once all of the ingredients have been liquified pour them back into the IP and turn off completely.

7 Oct 2019

I’ll post a photo of it all served up if I can. I’ve made this soup 10 times at least and it NEVER gets old. This recipe is a bit different because I was forced to get GHOST PEPPER CURRY…no, wait…I read it wrong and meant to get just plain old CURRY POWDER. That ghost pepper portion is what gives this a little MORE HEAT which my husband LOVES.

Serving with sourdough bread and vegan butter.

Making croutons to float on top (yum)!

It’s gonna snow here in Colorado today or tomorrow so I’m READY with this warm meal to enjoy.

Do you make soups? If so, what is your best recipe?

Simple Potato Vegetable Vegan Soup

We want to eat WAY MORE vegetables so I made this soup. Leftovers will be crazy deeeelish too.

Ingredients piling up in my bowl. NOT ONION OR GARLIC though.


Instant Pot, High for 20 Minutes


5c of water
1 medium onion, chopped
3 garlic cloves, minced
2 corn on the cob kernels
½ Poblano pepper

3c diced potato (I got purple fingerling spuds at my grocery – they look like sausages I think)

1/2c chopped parsley
1/2c chopped cilantro
3/4c frozen green peas
1c shredded mushroom
1/2c shredded green zucchini
1/2c shredded yellow summer squash
1c kale, sliced into small strips
1/2c shredded carrots
1c uncooked brown rice WELL RINSED!

1 vegan bullion cube (I used Chick’n flavor)
1T drizzle EVOO
2t cumin
1t oregano
1/2t rosemary
1/2t thyme
1t black pepper (coarse)
1/2t pink himalayan sea salt
1/8t cayenne pepper


Chop Onion and Garlic place in separate bowl (glass or metal, it will change the flavor of plastic)

CHOP EVERYTHING ELSE UP and place in separate bowl.

Blend your spices together using a fork, set aside.

Turn Instant Pot on SAUTE.

Add onions for 1 minute then garlic for 1 minute stirring constantly to soften them.

Add half the veggies, stir well.

Add 4 cups of water.

Add spices, stir well again.

Add remainder of veggies.

Stir (duh, right?). Try to get everything immersed in the water.

Add rice.

Add last cup of water and press rice into the mixture well.

Place IP lid on, turn to steam release off.


Set for HIGH.

Set for 20 Minutes.

Just enough time to get your kitchen put back together!

When done cooking I normally let my IP sit for a little longer and allow the steam to release on its own. If you choose to hurry the process when it is done cooking and timer has gone off just be safe with your release valve. Wear oven mitt and to avoid spraying steam everywhere drape a lightweight (like a bread covering towel) kitchen towel over the top (only one layer).

Please let me know how you like this recipe!



PS: Your house will smell SO GOOD from start to finish. Nothing as good as chopped fresh produce then all of these spices.

Kale Garbanzo Bean Soup

kale-garbanzo-bean-soup-finished-added-cornHearty, filling and packed with nutrients.

  • Vegan and Vegetarian
  • Protein PACKED
  • Nutrient DENSE
  • 185screen-shot-2017-02-17-at-2-34-31-pm Calories per serving

This recipe makes 12  Two-Cup Servings

Get the Recipe in PDF form click: kale-garbanzo-bean-soup-pages

8 garlic bulbs chopped
1 large yellow onion chopped
6 cups Lacinato Kale chopped
2 cups garbanzo beans (cooked, drained) – side note: InstantPot Garbanzo Beans are simple
3 carrots chopped
1 cup lentils (dry, rinsed)
2 cups sweet potatoes (skin on, chopped dice size)
2 cup red potatoes (skin on, chopped in dice size)
3 celery stalks chopped
1t red crushed pepper
1 ½ t Chili Powder
¾ t Coriander (ground)
½ t Smoked Paprika
1 t salt
8 cups water

**after cooking this my daughter suggested I add corn. She said it was very spicy too. So, I grabbed a bag of organic frozen sweet corn (Trader Joe’s) and dumped it in, closed the lid and I’m letting it sit for a few more minutes.

Key to success in InstantPot cooking is having all of your ingredients ready to go before you begin.

0. Get all ingredients out on counter measured and chopped.
Turn Instant Pot on SAUTE and add oil.
Add garlic, toss around for about 1 minute and then add onion. Stir.
Add chopped kale, stir and blend.
Add carrots, potato, celery and stir and blend.
Add 8 cups of water and stir.
Add spices, and stir.
Add lentils and stir.

Water should be at least ½ inch above your ingredients.

Turn OFF InstantPot then press MANUAL and set time to HIGH for 20 minutes.

Personally I always let the pressure release naturally.

kale-garbanzo-bean-soup-feb-2017 kale-garbanzo-bean-soup-feb-2017-13 kale-garbanzo-bean-soup-feb-2017-12 kale-garbanzo-bean-soup-feb-2017-11 kale-garbanzo-bean-soup-feb-2017-8

The hearty nutrients!
The hearty nutrients!

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