Photo courtesy of Sarah Culver Photography The weather has continued to be more deep winter than early spring around here. I'm pretty much over the snow, but realized suddenly that I had taken little advantage of the lovely soup-appropriate weather.
That great introduction above? Yea, it was written about 5 days ago, before the weather got wind of my blog plans and my blatant procrastination and decided to shoot up to nearly 70 degrees. But, I hear it's supposed to be cold again later this week and I know the Midwest is about to get dumped on again, so I think this recipe will still be a good one to have in your back pocket. :)
That great introduction above? Yea, it was written about 5 days ago, before the weather got wind of my blog plans and my blatant procrastination and decided to shoot up to nearly 70 degrees. But, I hear it's supposed to be cold again later this week and I know the Midwest is about to get dumped on again, so I think this recipe will still be a good one to have in your back pocket. :)
***Disclaimer: Although I think this soup is fantastic and will certainly be making it again, husband did not like it so much (he prefers things with meat and less vegetables). When I asked him what he thought of it he said, "Everything you make is wonderful. This is just a little less wonderful." Don't let him sway you; make this yourself and be the judge.
Sweet and Spicy Sweet Potato Soup
makes enough for probably 6
adapted from the Peas and Thank You Cookbook
1 really big sweet potato (about 2 cups), cubed but NOT peeled
1 1/2 tsp curry powder
3/4 tsp garam masala*
1 tsp cumin
1 Tbsp minced ginger
2 tsp minced garlic
pinch of sugar
1/4 tsp cinnamon
1 14-oz can tomatoes, in juice
1 14-oz can light coconut milk (I only had full-fat and ended up removing a bunch of the cream on top, which meant less liquid in the overall soup...so I recommend using light so the soup doesn't end up too thick!)
2 cups vegetable/chicken/pheasant stock
2 Tbsp peanut butter (natural, not sweetened)
1/2 cup red lentils
1 Tbsp chopped cilantro (I used cilantro paste, probably about a heaping tsp)
1 14-oz can chickpeas, drained and rinsed
dash of cayanne for some extra heat (optional)
*Don't own garam masala? Yea, me neither. So...I made my own!
1/2 Tbsp cumin 3/4 tsp corriander (or a bit more cumin and some dill)
3/4 tsp cardamom 3/4 tsp pepper
1/4 tsp ginger, ground 1/2 tsp cinnamon
1/4 tsp cloves 1/4 tsp nutmeg
Mix and store in an air-tight container - voila!
Combine all the ingredients but the chickpeas and cilantro in a large pot. Simmer for about 20 minutes, until the sweet potato is nice and tender. Transfer to a blender (you may have to do this in 2 batches depending on the size of your blender), and blend until fairly smooth. Be cautious, as the hot soup will want to explode out of the blender. I recommend removing the plastic middley section of the blender lid and holding a folded up paper towel over the opening to help the steam escape a bit. :) Alternatively, you can keep the soup all lumpy and what not, but I prefer it smooth.
Pour the blended soup back into the large pot and add the chickpeas. Taste and adjust seasonings as desired. If you'd like a bit of heat, sprinkle in the cayanne pepper. Cook for 10-15 more minutes to help combine all the flavors. Serve plain or with crushed peanuts or a drizzle of Greek yogurt.
Sweet and Spicy Sweet Potato Soup
makes enough for probably 6
adapted from the Peas and Thank You Cookbook
1 really big sweet potato (about 2 cups), cubed but NOT peeled
1 1/2 tsp curry powder
3/4 tsp garam masala*
1 tsp cumin
1 Tbsp minced ginger
2 tsp minced garlic
pinch of sugar
1/4 tsp cinnamon
1 14-oz can tomatoes, in juice
1 14-oz can light coconut milk (I only had full-fat and ended up removing a bunch of the cream on top, which meant less liquid in the overall soup...so I recommend using light so the soup doesn't end up too thick!)
2 cups vegetable/chicken/pheasant stock
2 Tbsp peanut butter (natural, not sweetened)
1/2 cup red lentils
1 Tbsp chopped cilantro (I used cilantro paste, probably about a heaping tsp)
1 14-oz can chickpeas, drained and rinsed
dash of cayanne for some extra heat (optional)
*Don't own garam masala? Yea, me neither. So...I made my own!
1/2 Tbsp cumin 3/4 tsp corriander (or a bit more cumin and some dill)
3/4 tsp cardamom 3/4 tsp pepper
1/4 tsp ginger, ground 1/2 tsp cinnamon
1/4 tsp cloves 1/4 tsp nutmeg
Mix and store in an air-tight container - voila!
Combine all the ingredients but the chickpeas and cilantro in a large pot. Simmer for about 20 minutes, until the sweet potato is nice and tender. Transfer to a blender (you may have to do this in 2 batches depending on the size of your blender), and blend until fairly smooth. Be cautious, as the hot soup will want to explode out of the blender. I recommend removing the plastic middley section of the blender lid and holding a folded up paper towel over the opening to help the steam escape a bit. :) Alternatively, you can keep the soup all lumpy and what not, but I prefer it smooth.
Pour the blended soup back into the large pot and add the chickpeas. Taste and adjust seasonings as desired. If you'd like a bit of heat, sprinkle in the cayanne pepper. Cook for 10-15 more minutes to help combine all the flavors. Serve plain or with crushed peanuts or a drizzle of Greek yogurt.
