Winter weekends and warm bowls of soup pair well. There’s nothing quite like the rich aroma of curry cooking in the kitchen while drinking tea by the roaring fire.

OK, not every winter weekend can be quite as picturesque. Not everyone has the time to drink tea or sit by the fireplace without a care in the world. Making delicious curry, however, can be simple. This vegetarian curry takes less than an hour to prepare and can serve four people easily (or one person for a couple days).

Ingredients:

• 1 medium onion, diced

• Garlic cloves, minced

• 1 sweet potato, peeled and cubed

• 4 cups vegetable broth

• Water

• Curry sauce mix (I use Golden Curry)

• 2 cups coconut milk

• Salt

• Olive oil

Directions:

1. In a large pot, sauté the onions and garlic with olive oil or butter.

2. Add the sweet potatoes, salt and vegetable broth. Add enough liquid to fully submerge the potatoes. If necessary, add a cup of water.

3. Bring the potatoes to a boil, reduce the heat, cover and simmer for 20 minutes.

4. Add the coconut milk and curry sauce mix, and stir thoroughly. Cook for 10 to 15 minutes.

5. Add chopped kale, if desired.

The curry soup is paired perfectly with rice and a cranberry chutney. I like to add a bit of sriracha to everything, and it spiced up the curry soup nicely.

If you are not a fan of sweet potatoes, do not fret. Any potatoes will work for the soup. Fingerling potatoes are a great option.

 I happened to have a bunch of kale when I made the curry, but any leafy green would be a healthy addition. Try arugula or spinach, if you have it, or forget the greens if you prefer.

However you choose to accentuate the curry soup, serve in big bowls and enjoy.