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.
- 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
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.
Place in a 400 degree oven for 30-40 minutes. until everything is soft and a nice golden brown.
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.
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.
Happy soup slurping, everyone! Stay toasty warm,