Whole30 Curried Sweet Potato Soup

This weekend the weather finallyyy got with the picture and it’s actually feeling like fall here in the Carolinas! There’s a crisp chilliness to the air, I’m seeing some leaves starting to change, and I couldn’t be happier. If you’ve checked out my previous post about my autumn bucket list (or if you follow me on IG), you’ll know how much I’ve been enjoying just sitting on my balcony with a cup of hot coffee or with a candle lit and Harry Potter on the tv, just taking in all the cozy fall vibes.

With it being so chilly it feels perfect timing to share this curried sweet potato soup with you all! Some cayenne spice gives it a little heat, the sweet potato is comforting and so appropriate for the season, and soup just warms the soul and feels perfect for this weeks Sunday supper. Another bonus? It’s whole30 compliant.




Curried Sweet Potato Soup


1 tbsp coconut oil

1 large leek, white & light green parts, thinly sliced

1/2 pound (4 or 5) large carrots, chopped

1 tbsp curry powder

1/2 tsp salt

1 tsp ground ginger

3 garlic cloves, minced

pinch of cayenne powder

2 sweet potatoes, peeled and chopped

3 cups chicken bone broth

2 cups coconut milk

chopped chives

optional (recommended) toppings: red pepper flakes, bacon


In a dutch oven over medium heat, heat coconut oil. Add leek and carrots and cook, stirring frequently, until the leek is soft.

Add the curry powder, salt, ginger, garlic, and cayenne to the dutch oven. Cook, stirring, until garlic becomes fragrant. Add the sweet potatoes, broth, and coconut milk. Cover, bring to boil, and then let simmer for about 10-15 more minutes, or until the pieces of sweet potato are soft. Turn heat to low.

Use an immersion blender to puree the soup until smooth. Ladle the soup into bowls and top with a few drops of coconut milk and chives. Garnishing with red pepper flakes and some bacon crumbles also isn’t a bad idea!





This week felt like a particularly long one for me, anybody else w/ me?! I’m recharging today by taking a flywheel class, making & shooting some fun recipes, watching the panthers, and finalizing my halloween-themed playlist (which I’ll probably listen to in tonights bubble bath #selfcare). Hoping this week will fly by because my sister is coming to town next weekend and I’m so excited to show her my new ‘hood!


Pumpkin Spice Latte Syrup

Heyyy, remember me?

It’s been a while. I’ve been busy living life and studying chemical reactions and celebrating two brides this season. I haven’t felt like cooking or baking much (this is a lie- I missed it a lot but just didn’t have the time.) I’ve barely celebrated fall. I haven’t even watched Hocus Pocus yet (I have watched all the Harry Potters and Nightmare Before Christmas, though). I waited until October 11th to decorate. Who am I, right?!

Anyway, edging my way back into blogging with a simple and not at all time consuming recipe for pumpkin spice syrup! yeyyyy.

You’re either in Pumpkin Spice Latte Camp, or you’re not. I know many people who aren’t, and whatever, I respect your decision I guess. I’m firmly in it. I could be camp counselor. Give me a whistle and a pair of cargo shorts and I’ll make pumpkin spice themed activities for all campers for days.

I digress, lol.

Anyway, this syrup has canned pumpkin, some water, some maple syrup, and some spices in it. That’s it! So you can add some to your morning latte and not feel kind of guilty for consuming 100000 grams of sugar, ya know? And maybe you slip it into some coffee you make for one of those PSL haters you know, and they say “whoa, this is delicious, what did you do?!” and you say “you’re one of us now” and then slam dunk a pumpkin and walk away.


What you need: 1/2 cup of pumpkin puree // 1/2 cup of maple syrup // 1/2 tsp cinnamon // dash of nutmeg // dash of ginger // dash of salt // 1 cup filtered water

What you do: Add all ingredients to food processor and process for a few seconds. Transfer contents to small saucepan and cook on medium heat, stirring occasionally. Bring to simmer and then remove heat. Pour through a fine mesh sieve and transfer into a mason jar. Store in fridge for up to 3 weeks (it won’t last that long).

For a PSL, add two tablespoons of syrup to your mug, then pour over two shots of espresso and some frothed milk. Yum!


This little Halloween friend of mine couldn’t resist the yummy syrup either 😉 That’s really similar to what I look like before I’ve had my morning cup, come to think of it…