Tuesday, November 22, 2011

Curried Sweet Potato Soup

This soup was inspired by a pretty basic Epicurious recipe. I've been making a lot of soup lately because it's easy to freeze and then thaw and re-heat at a later date. I love coming home after a long shift knowing that I can have a hot meal ready in 5 minutes. It keeps me from making poor decisions around granola temptations ;-)

Curried Sweet Potato Soup

3 1/2 cups organic vegetable broth
2 lbs sweet potatoes peeled and cut into cubes
1-2 cloves of garlic
1/2 small onion
2 tsp curry powder
1 cup SoDelicious coconut milk
1 Tbs. coconut oil
(optional: use 1 cup of canned coconut milk instead, and omit the oil)

Pour broth into a large saucepan and add sweet potatoes, garlic, onion, and curry powder. Bring to a boil and then cover and simmer until potatoes are tender, about 20 minutes. Using a slotted spoon, transfer the vegetables to a food processor (in batches, if necessary). Puree until smooth. Add 1 cup broth and process again until well blended. Return the mixture to the saucepan with remaining broth. Add milk and whisk until smooth.  Garnish with a drizzle of coconut milk or plan yogurt, and red pepper flakes.

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