I made myself the easiest and most delicious lunch yesterday! In fact, the recipe was SO simple, I almost didn’t blog about it.
But then as I licked my bowl clean, I realized it was my duty as a food blogger to share this soup with you so that you, too, can experience a mind blowing sweet potato epiphany.
To start, let’s just agree that coconut milk and baked sweet potatoes belong together like cupcakes and buttercream. Like bacon and eggs. Like strappy sandals and pedicures.
And when you blend them together, along with a little bit of spice and some veggie stock, you have one of the simplest (and most delicious!) soups out there.
And that’s it! Lunch really couldn’t get any easier. Yesterday I enjoyed my bowl of coconut curried sweet potato soup with a warm corn tortilla slathered in jalapeno cheddar hummus and topped with feta cheese.
Next time I make this, I’m going to stir some pan seared shrimp in at the end. The simple, vegan version was delicious though and perfect on a cloudy, cool Spring day.
Coconut Curried Sweet Potato Soup
1 large sweet potato or garnet yam, pricked all over with a fork
1/2 cup light coconut milk
1 cup vegetable stock
1/4 tsp salt
1 tsp curry powder
1/2 tsp garam masala
pinch of cayenne pepper
chopped fresh cilantro for serving
Preheat the oven to 400 degrees.
Bake sweet potato for 45 minutes or until very tender. Remove from oven and let cool.
Blend together sweet potato (minus the skin) and all other ingredients. Re-heat soup if necessary and serve with chopped cilantro on top.