|Curried Sweet Potato Soup – recipe in post|
Some days, I wake up cold. I eat oatmeal for breakfast, and clutch my shivering fingers around hot mugs of tea. I run, fidget, and move to keep away the chill, but it just isn’t enough. Then I make soup – big bowls of steaming comfort waiting to be sipped, every bite warming me up from the inside out. Some days, there’s nothing better.
Here where I am, it’s soup season. It’s just gotten cold, and my internal furnace hasn’t prepared for the rainy nights and windy days.
With the onset of fall, I’ve been all over the festive dessert making… but now it’s time for something warm, and savory. Every year I look forward to making this soup – I’ve made it every autumn since I first found the recipe. It’s thick, creamy, with just a touch of heat. Good for the body, good for the soul, and good for that lazy part of me that just wants to throw everything into a pot and be done.
What’s your favorite cold weather soup? Do tell!
Curried Sweet Potato Soup
Slightly adapted from Melody Polakow
Gluten-Free, easily made Vegan* – makes 4-5 servings
2 TBSP coconut oil
2 TBSP curry powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cinnamon
1/8th tsp. nutmeg
1 large onion, diced (white or yellow)
8-9 cloves garlic, minced
2 TBSP freshly grated ginger
1/4 tsp. sea salt
2 TBSP balsamic vinegar
4-5 cups sweet potatoes, cut into 1 inch cubes
1 15oz. drained cannelini beans
2 1/2 cups vegetable broth
2 15oz cans full-fat coconut milk
1/2-1 TBSP siracha chili paste, or to taste*
1-2 limes, juiced
1/2 cup fresh cilantro, chopped
Salt and fresh cracked pepper to taste
*Siracha is typically made with fish sauce, and is not vegan. It can be substituted here with 1/2-1 tsp cayenne pepper, or with adobo sauce like that found in canned chilies.
1. In a large heavy bottomed pot over medium heat, add the oil and spices. Stir, and toast for 15-20 seconds, or until vary aromatic.
2. Add the onion, garlic, and ginger, along with the salt. Saute for 10 minutes, stirring occasionally. It may look a little dry, but don’t worry.
3. Deglaze the bottom of the pan with the balsamic vinegar, then add the potatoes, beans, broth, and one can of coconut milk. Bring to a simmer, cover, and let cook for about 20 minutes, or until the potatoes are fork tender.
4. Stir in the siracha and lime juice. Puree with an immersion blender, or very carefully transfer to a blender and puree in batches. Always be careful when blending hot liquids! Stir in the cilantro, and season with salt and pepper to taste.
5. Serve hot, topped with a spoonful of coconut milk and more siracha if desired.