Friday, October 7, 2011
Foods of October: Sweet Potatoes
As sweet potatoes were discussed in an earlier post (from Mabon), I thought I'd just make with the recipe. This recipe originally started out as a carrot soup, and you could include some chopped, peeled carrots in this soup as well. Just make sure you increase the broth by about another cup or so.
Curried Sweet Potato Soup
2 lbs sweet potatoes, peeled and cubed
4-5 cups vegetable or chicken broth
1 14-oz can coconut milk
1 ½ teaspoons garam masala
1 medium onion, diced
3-4 cloves garlic, minced
1 tablespoon ginger, grated
1 chili, chopped, optional
Salt and pepper to taste
2 tablespoons oil
Heat the oil in a soup pot and cook the onion until soft, 5-7 minutes. Add the garlic, ginger and chili and cook for 3-4 more minutes. Add the sweet potatoes and the broth and bring to a boil. Drop the heat and simmer until sweet potatoes are very tender, 20-25 minutes.
When the sweet potatoes are cooked, puree the soup either in a blender or with a hand blender. Puree until completely smooth. Pour in the coconut milk, garam masala, and salt and pepper. Reheat the soup on medium-low heat, making sure it doesn’t boil again.
Garnish with some chopped fresh cilantro, if desired.