sweet potato soup
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Author: Rachel Hathaway Status: published license cc-by tags: food, vegan, garlic, vegetarian, dinner, ginger, curry, lunch, shallots, sweet potatoes, kansas city, coconut milk, missouri,
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Share on Twitter2 medium sweet potatoes
1 – 2 carrots
2 shallots
lots of garlic (the husband is sick)
some ginger for good measure (again, sick husband)
maybe 2 1/2 teaspoons madras curry powder
1 1/2 cups of coconut milk, more or less
the last of the broth that’s been at the back of the refrigerator for what is probably an unsafe amount of time
some water, which depends on how much of the other liquid you have (do you want soup or baby food?)
salt and pepper
cilantro is a good garnish
Chop up your vegetables and put them in a pot of hot oil. I like to cook mine until they get nice and brown and crispy. Add the curry powder and stir it all up. Add just enough broth or water so that you can scrape all of the good stuff off of the bottom of the pan. Add the coconut milk and the rest of the broth. Initially, I think I used about a cup of broth. Bring the soup to a boil, then simmer until the potatoes are nice and mushy. If you are lucky enough (I am!) to have an immersion blender, now is the time to use it. Otherwise, puree the soup in a food processor or blender, but be careful. I cannot stress this enough. Thick, scalding mush on your body hurts. IT HURTS. Once your soup is nice and silky, check the thickness, saltiness, flavor, etc. to see if you need to make any additions. Unfortunately, you cannot make any subtractions at this point. Don’t worry, it’s not necessary.
