Creamy Curry Coconut Soup

This soup is vegan, gluten-free, packed with vegetables and warm spices and flavors for the cooler weather—AND it’s SO, SO good.

Prep time: 30-45 minutes
Cook time: 30 minutes
Serves: 1 human for an entire week (or you can freeze it!), 2 humans for 3 days, AKA 6 servings



  • Large pot

  • Baking sheet

  • Food processor (or blender could work)

  • Silicon baking mats

  • Clean kitchen towels


Creamy Curry Coconut Soup


Chopping vegetables is one of my favorite forms of meditation

Zone out, be present, chop away,—just make sure not to cut your fingers off. (I’ve done it. Recipe turned out fine, my pinky not so much.)

  • 2 cans of full-fat coconut milk

  • 3 cups of low-sodium vegetable broth

  • 2 tablespoons of red curry paste

  • 1 tablespoon of turmeric or yellow curry powder

  • 1 small yellow onion

  • 1 tablespoon of minced garlic (or finely chop 2 cloves)

  • 1 tablespoon of minced ginger (or peel and grate fresh ginger)

  • 5-7 large bok choy leaves

  • 1 cup of trimmed green beans

  • 1 1/2 cups of sliced mushrooms (I used baby portobellos, but you can use crimini or another favorite)

  • 1 large or 2 small sweet potatoes

  • 3 large carrots

  • Himalayan pink salt and black pepper to taste

Baked Tofu

  • Extra firm organic tofu

  • A few shakes/pinches of turmeric powder

  • A few shakes/pinches of chipotle powder

  • Himalayan Pink Salt

  • Black Pepper

Soup Accessories:

  • Chopped cilantro

  • Sliced radishes

  • Sliced jalapeños

  • Shaved carrot “noodles” (use a peeler)

  • Splash of lime juice


  1. First things first, dry out your tofu. Remove from the liquid and wrap your tofu block in a towel. Place something heavy on top and try to get rid of as much liquid as possible. Let this is for as long as you can, but I recommend at least 20 minutes.

Heirloom carrot “noodles” or noods, as I like to call them.

Heirloom carrot “noodles” or noods, as I like to call them.

2. Peel one of your carrots to make “carrot noodles” to top your soup with. You probably don’t need to peel an entire carrot depending on the size, but just enough to get a big bowl of “noodles” to top your soup with later. You can chop the remainder of this carrot and move onto step 3.

3. Prep the onion, garlic, and ginger. Chop the onion and remaining carrots (and leave carrots aside), heat 2-3 tablespoons of avocado oil on medium, and gently cook the onions until they become fragrant, stir frequently. Add in your garlic and ginger and continue stirring and cook for an additional 1-2 minutes.

4. Add in your carrots and cook for 6 minutes (add a little more oil or a splash of water if need be).

5. Preheat the oven on 350 degrees. Wash and chop your sweet potatoes. Unwrap tofu and cut into cubes. (Don’t forget to keep stirring the carrots!)

6. Drizzle avocado oil over the sweet potatoes and season as you wish with salt & pepper. Season the tofu with a few shakes of turmeric, chipotle pepper, salt and pepper. Lay out the sweet potatoes and the tofu side by side on your baking pan, and bake for 20 minutes. (You’re going to pull out the sweet potatoes when they are finished and pop them into the soup, and cook the tofu for an addition 5-7 minutes.)

7. Once your carrots have softened a bit, add in the curry paste and turmeric and give it a few stirs. Then add in the coconut milk and vegetable broth. Turn up the heat to med-high, and bring it to a gentle simmer. Once the simmer is going, you can bring the heat back down to medium.

8. Prep your green beans, mushrooms, and bok choy. Have a dance party, clean up a little. You’ve got some time here while your potatoes are cooking.

9. When the potatoes finish, place half into a food processor. To the food processor, carefully ladle in 2 cups of soup mixture from the pot. Blend together, and pour back into the pot.

10. Add the remaining sweet potatoes into the soup pot, and pop the tofu back into the oven for 5-7 more minutes to get a little more crispy.

11. Add in green beans and mushrooms, and simmer while your tofu finishes. Then add in the bok choy (it will seem like a LOT, but it shrinks down very quickly!)

12. Prep your “soup accessories”—radishes, sliced jalapeño, shaved carrots, cilantro, etc.

13. Remove the tofu when it’s done.

I ate this for an entire week and NEVER got sick of it. I even had to make an extra batch of baked tofu to keep my soup game going throughout the week.

I ate this for an entire week and NEVER got sick of it. I even had to make an extra batch of baked tofu to keep my soup game going throughout the week.

14. Ladle soup into your favorite bowl or crock, and top with whatever “soup accessories” your heart desires. Add a little more salt & pepper if you wish, maybe a little lime juice, give yourself a pat on the back and ENJOY!

No Bake Vegan Pecan Pie


This pecan pie is SO TASTY, and doesn’t have ANY added sugar, but you won’t miss it, I swear. AND it’s super easy, no-bake, and easy to transport to holiday party, thanksgiving dinner, or keep it all to yourself.

Prep time: 30 mins - 1 hour for soaking dates, with 15 minutes of prep
Cook time: NONE! (But sets in the fridge for 3-4 hours)
Serves: 9-12 squares or slices (depends on how big you slice it! or eat it all yourself all week)


  • 8 inch square pan or 9 inch pie pan (round) - use springform if you want perfect presentation.

  • OR: you could make minis and use a muffin tin

  • Vitamix or Food Processor

  • Silicon or non-stick spatula (could use a regular spoon, but this helps!)



  • 3/4 cup raw pecans (TIP: buy in the bulk section, unless you have other uses!)

  • 3/4 cup raw walnuts (TIP: buy in the bulk section, unless you have other uses!)

  • 1/4 teaspoon sea salt (I prefer Pink Himalayan Sea Salt)

  • 1/4 cup shredded coconut unsweetened

  • 1 cup pitted medjool dates, packed


  • 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour

    • This means in total, you’ll need 2 1/4 cups of medjool dates for both filling and crust

  • 1/2 cup raw pecans

  • 1/4 cup melted coconut oil

  • 2 teaspoons vanilla extract

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • Pinch of sea salt


  • 3/4 cup of raw pecans for decorating on top (this means in total, you’ll need 2 cups of raw pecans for both filling and crust)


Raw vegan pie crust—all whole foods, no added sugar!

Raw vegan pie crust—all whole foods, no added sugar!

  1. Remove all the pits from dates, measure out 1 1/4 cup packed. Transfer them into a bowl and soak them in warm filtered water (enough to cover them entirely) for an hour (30 minutes will work if you’re short on time).

  2. Make your crust in the food processor. Add in the other cup of dates (unsoaked but should be soft and not hard/dried/stale), pecans, walnuts, coconut, and salt. Pulse the mixture until it’s broken down and you can’t see huge chunks of dates anymore. Spray your pan with coconut oil or other non-stick spray, and press the mixture into the pan evenly.

  3. Time for the filling! Remove the soaked dates from water and transfer them into the food processor. SAVE the soaking liquid! Melt your coconut oil if it’s solid on low heat in small saucepan or microwave for 5-10 seconds. Then add the melted coconut oil, pecans, vanilla extract, cinnamon, nutmeg, and sea salt into your food processor. Add back 1/4 cup of the soaking liquid from the dates. (No need to clean it out since the ingredients are nearly the same for the crust and pie filling!) . Blend together until it’s super smooth and creamy.

You’re basically done already!

You’re basically done already!

4. Spread your filling into the pan over the crust, and use a silicon spatula to smooth it over. Use the remaining 3/4 cup of pecans to decorate on top. Let it set for 3-4 hours in the fridge, and then serve or cover and save!

Serving note: If you didn’t use a springform pan (I did not), it will be a little crumbly when you serve it and I did not care ONE BIT. (Please see beautiful image below.) But if you’re a super professional baker, the springform pan will make it much easier.


Inspired by Recipe52.