Welcome to Week 5 of the Live Planted Cooking Challenge. We’ve teamed up with Holistic Health Coach Kaitlyn Cashmere to create recipes that will challenge you to become a better cook. If you can create meals for yourself you’ll have a better chance of staying plant based in the long run. Let’s get cooking!

If you want to find out more about Kaitlyn or the Challenge click here.

–Come back every Thursday for a new recipe for the next 5 weeks.
-Recreate the recipe in your kitchen and snap a photo of your version of the dish.
-Use the hashtag #LivePlantedCooks to tag us on social media and tell us how your experience was. Was there something you found particularly hard? Tell us! Flavors you really liked? Share it! Live Planted will feature a few photos on Instagram and Twitter.
–For the overachievers, push yourself to work one skill or flavor that you learned into another dish you cook.

Fall is the season for soups in our household. Most weekends, I cook up a large batch of soup so that we can enjoy a cozy cup anytime throughout the week. You can be certain; the need for this cozy, warming meal carries over into winter as well.

With a refrigerator overfilled with golden beets from my mom’s garden and a love of curry, this soup was born. Since I enjoy cooking with seasonal produce, I quickly decided to incorporate the creamy sweet potato into this dish. The addition added a sweetness that balanced out the hearty, earthly turmeric and golden beet.

Now, pardon me while I put on my fuzzy socks and cook up a batch of curry soup. Does anyone else gravitate towards soup during the fall and winter seasons?

Which are your favorites to cook up?

Golden Curry Soup
Author: Kaitlyn Cashmere
Recipe Type: Vegetables, Soup, Vegan, Gluten Free
Serves: 4
Prep Time: 15 Min. Cook Time: 45 Min. Total Time: 60 Min.


2 ½ Pounds Golden Beets
1 Pound Sweet Potatoes *
1 Medium Yellow Onion
1 Inch Knob of Ginger, Peeled and Minced
2 Cloves Garlic, Peeled and Minced
1 Tablespoon plus 1 Teaspoon Curry Powder
½ Teaspoon Turmeric Powder
Salt & Black Pepper
1 (14.5 ounce) Can Diced Fire Roasted Tomatoes
1 (13.5 ounce) Can Full Fat Coconut Milk

* Any kind of sweet potato you fancy. I happened to have a plethora of white sweet potatoes, so that’s what I used.



Peel and dice: beets, sweet potatoes and onion
Add to a large Dutch oven or soup pan, with a few tablespoons of water, on medium heat and cook for about 10 minutes (adding more water if pan starts to dry)
Add curry powder, turmeric, salt and pepper (to taste), and prepared garlic and ginger to the large pan and cook an additional minute- stirring frequently so that the spices and garlic do not burn.
Add remaining ingredients and 1 cup of water to the pan, cover and bring to a boil on medium heat.
Reduce heat to medium low, keep covered and cook and additional 25-30 minutes (until beets are tender) – stirring occasionally
Remove from heat and blend until smooth, using either a blender or immersion blender.
Serve immediately. Optional: garnish with additional coconut milk

Store leftovers in the refrigerator, in an airtight container. Consume within 5-6 days.


Looking for more recipes? We’ve got you covered, click here to see all of Kaitlyn’s exclusive recipes for Live Planted.

Share your recipes with us on social media, we want to see what your version looks like! Use the hashtag #LivePlantedCooks and you may be featured on our instagram!

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