House Spouse

I just love how all the food bloggers I read are chomping at the bit to get their hands on and cook with something other than a root vegetable now that spring is taunting us with the promises of things greener.

Not Eating Out in New York posted a recipe for sliders with honey and spring onions that had me me drooling yesterday as I poked around the Internet looking for some dinner inspiration. Without any beef in the house, I had to pass. I did notice the post on curried sweet potato soup, however, read through it, and snapped my laptop shut to gather ingredients and start cooking.

I found a half of a carrot, fresh ginger, some spring onions, two big old sweet potatoes just begging to be used, and a can of light coconut milk which came together in a rich and satisfying, dairy-free soup.

The recipe:

Curried Coconut Sweet Potato Soup

Ingredients:
2 large sweet potatoes, peeled and diced
1/2 small white onion, diced
6-8 spring or green onions, white parts only
1/2 large carrot, diced
1 inch fresh ginger, minced
2 cloves garlic, minced
2 tsp curry powder
1 can light coconut milk
2-4 cups vegetable stock
1 tsp sesame oil
1 T olive oil

Heat the sesame oil and olive oil in a soup pot over medium high heat. Add both types of onions. Stir and cook until just softened. Add the carrots, garlic and ginger, stirring and cooking until the carrots begin to soften. Add the sweet potatoes, again stirring, to coat and heat through. Cover and allow to slightly caramelize for about 3 to 4 minutes. Add enough stock to cover the vegetable mixture. Bring to a boil, then reduce to a simmer. Cook covered for about 15 minutes, or until the sweet potatoes are softened.

Remove from the heat, and using an immersion blender, puree the soup until smooth. Return to low heat and stir in the curry powder. Add up to an entire can of the coconut milk, and season to taste.

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