Freakin’ 5-star Restaurant: Curried Sweet Potato and Coconut Milk Soup

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It’s almost March. Where has the time gone? I swear it was only yesterday when there were trick-or-treaters at my door rifling through the bowl of candy for the last Snickers. But, alas, time goes on, and it always speeds up throughout the holiday season. So what happened to January? What happened to February. Valentine’s Day isn’t enough of a time suck to count as a holiday. Needless to say, I suppose I’m short on time. And what happens when we’re short on time? We (I definitely mean me) eat whatever bits of food are left around the kitchen. Brownies? Sure. Cheese? OK. Monumental amounts of carbohydrates? Absolutely. I exercise less and eat more.

But, (thank goodness there’s a “but” in all this) I did decide to dedicate a cool-ish day to making some soul-warming, vitamin-packed soups…for my mother. She recently had a hip replacement and couldn’t drive her car, go to work, or exercise the way she’d like for six weeks. I wanted her to have some yummy meals that she could just pop in the microwave when her tummy starts a’rumbling.

I will say that I didn’t set out to make a sweet potato soup. I’ve never had sweet potato soup before. I wasn’t even craving it. The potatoes just looked so good at the store…and they were on sale. Really, my goal was to make different veggie soups. But this gem, THIS ABSOLUTE GEM, happened. Sometimes my kitchen is overtaken by the dancing pots and pans of Fantasia. I don’t know what happened or how we got to this place known as perfection, but nonetheless…

I’m going to share with you the soup that my aunt called “a trip to a freakin’ five-star restaraunt.” I hope you experience the same magic.

Ingredients:

  • five sweet potatoes, cut into 1: cubes
  • mild-tasting oil (canola, grapeseed, light olive oil)
  • 14 oz can unsweetened coconut milk
  • quart veggie stock (homemade is always best)
  • tablespoon sea salt
  • 1/2 tablespoon cracked black pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper

Method:

Coat the cubed potatoes with one to two tablespoons of oil and sprinkle about a teaspoon’s worth of each sea salt and cracked pepper.

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Place in a 400 degree oven for 30-40 minutes. until everything is soft and a nice golden brown.

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In your favorite soup pot (mine is a great enameled cast iron Le Creuset knock-off from World Market), add the roasted sweet potatoes and veggie stock. Bring to a simmer over medium heat.

IMG_3427Turn the heat down to low. Now add the coconut milk and, using an immersion blender (or transferring to a traditional blender if you don’t have one), blend until totally smooth.

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Once silky smooth, add the curry powder, cinnamon, and cayenne pepper. Give it a good stir and add the salt and cracked black pepper to taste. Because the sweet potatoes add a lot of sweetness, I added quite a bit of salt to balance it out a bit. Altogether, I used approximately a tablespoon’s worth of sea salt.

IMG_3428Stir again and let simmer for 15 minutes on low.

IMG_3429Isn’t it gorgeous? I’m so glad I took a chance and snapped some photos.

Happy soup slurping, everyone! Stay toasty warm,

Jenna

 

 

 

 

Oh. My. Goodness. It’s For Realsies.

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I bake and bake and bake.

My dream is coming true. It’s really happening. Happy-Go-Lucky Foods is a full-fledged business with steady-ish income, a website, local retailers, and a cult following. Seriously, someone inked themselves with the hot pink flamingo logo. I’m so tired of pinching myself and rubbing my eyes. This is real.

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This is an ACTUAL tattoo of the Happy-Go-Lucky Foods’ logo.

The last 14 months have been wild. I’ve been excited, paranoid, giddy, exhausted, confused, and optimistic. Sometimes they all happen simultaneously. Happy-Go-Lucky Foods’ granola bars are at four locations in Volusia County: Downtown Farmers Market, Beeatroot Juice Bar in Downtown Deland, Yoga Circle and Dance in Holly Hill, and Daytona International Wellness Center in Daytona Beach.

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Our sign is out front at Beeatroot!

And, hopefully, a local grocery store will have our granola bars on the shelf within the month. But the best thing for me is when customers post about their recent shipment of goodies.

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This package made it all the way to Chicago!

Thank you all for following along with me on my journey. Blogging is an outlet that I’ll never take for granted, and you all have been so kind. I do hope to post more in the future, but there aren’t enough hours in the day for a full-time job in academia plus Happy-Go-Lucky Foods. One day, I’ll just get to be Happy-Go-Lucky all the time, but for now…

Back to work,

Jenna

P.S. Please do check out my website at happygoluckyfoods.com. You can get the yummiest, gluten-free, vegan granola bars right to your door! If anything, I’d just be thrilled for some honest feedback. 🙂