leslie-woodward | Blog


  • Facebook Social Icon
  • Instagram



  • Facebook Clean Grey
  • Twitter Clean Grey
  • Instagram Clean Grey


Please reload


April 27, 2017

April 22, 2016

Please reload

December 3, 2013

  • 2 tbsp Extra Virgin Olive Oil

  • 1 Large Red Onion, finely diced

  • 4 cloves of Garlic, finely minced

  • 5 springs of cilantro

  • 3/4 tsp Cumin

  • Sea Salt

  • Chipotle Peppers in Adobo Sauce — 1-2 peppers, chopped, 1 tbsp sauce

  • 2 Sweet Potatoes, peeled and diced

  • 6 cups Chicken or Vegetable Broth for Vegan


  Heat oil in a large pot over medium heat. Add onion, garlic, cilantro, cumin, and a big pinch of salt and cook until softened but not browned, stirring occasionally. Add chipotle and sweet potatoes and stir to combine, then adding the chicken or veggie stock. Turn up the heat to high and once the soup comes to a boil, lower to a simmer and cook until sweet potatoes are soft, about 30 minutes. Remove the cilantro and puree the soup either in a powerful blender or with an immersion blender.

September 13, 2013

  • 1 tbsp Coconut Oil

  • 1 Yellow Onion, chopped

  • 4 Green Onions, chopped

  • 3 inches Ginger, peeled and grated

  • 3 cloves Garlic, minced

  • 3 tbsp Red Curry Paste

  • 1 can Organic Coconut Milk

  • 4 cups low-sodium Organic Vegetable Broth

  • 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks

  • Lime Juice

  • Sriracha (optional)


   Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy! 

Please reload