Tuesday, March 8, 2016

Simple Sweet Potato Soup

I'm trying to share more recipes, since I've not been eating out a lot lately. I thought that I'd share this simple, filling soup that has been on regular rotation lately. It's inexpensive to make, vegan, and is infinitely adaptable with different spices and flavors. You could put loads of different spices in to adjust the flavors. Like most of my recipes, this is merely a blueprint, and could be adjusted by substituting the curry for other spices, such as chili powder or cumin, to give it a different flavor and vibrance. And it has sweet potatoes! So good for you, and delicious!

Makes approx. 2 large bowls.

2 lbs sweet potatoes (about 4 total)
1 can coconut milk
2 cups vegetable stock
1 tsp red curry paste (optional)
2 tsp curry powder (optional)
1 tsp garlic powder (optional)
2 tsp cumin (optional)
1 tsp chili powder (optional)
1/4 tsp salt
pinch black pepper

Peel and chop the sweet potatoes, then place them into a stock pot. Pour in the coconut milk and stock, and bring to a boil. Turn down the heat, add the spices as desired. For a Thai flavor, use the curry paste, for more of an Indian curried flavor, use the curry powder -- do not use these together. Cook until the potatoes are very soft, about 15 minutes.

Remove from heat and allow to cool for a few minutes. Very carefully transfer entire contents of the pot to a blender or food processor, and blend until smooth. Adjust seasonings if necessary. Serve hot! 
March 08, 2016 / by / 0 Comments

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