The CSA keeps going! Turns out we have one more week after this one. Now we are officially inundated with sweet potatoes, so it's time to break out the immersion blender and make soup. We also got a head of purple cauliflower, and I couldn't resist garnishing the bright orange soup with these colorful florets. The cauliflower garnish is entirely optional - or you could use regular cauliflower or broccoli. You also won't use much, but leftover roasted cauliflower/broccoli is a nice thing to have on hand.
The amount of liquid in this soup will depend on how many sweet potatoes you use. I used two huge ones, one medium sized and one tiny one. I also threw in some leftover roasted acorn squash that was hanging around in the fridge. I ended up using a whole box of broth and the whole can of coconut milk, but err on the conservative side and you can always add more if needed.
- Peel a whole mess of sweet potatoes & cut into large chunks.
- Saute 1-2 chopped onions in a large pot with some olive oil. When soft, add a few chopped garlic cloves & cook briefly.
- Add spices: 1 tablespoon (or less) curry powder, 1/4 tsp cinnamon, a bit of garam masala (optional) and some salt.
- Add sweet potatoes, stir briefly, and pour in chicken or veggie broth (or water) to just barely cover.
- Cover the pot and simmer until potatoes are soft, about 20 minutes.
- Optional: roast half (or a whole) head of purple (or regular) cauliflower: cut into small florets, toss with a little olive oil, salt & pepper, and roast on a baking sheet at 400 for about 20 minutes, until browned.
- Puree soup with an immersion blender or cool slightly & puree in batches in a blender.
- Add most of a can of coconut milk (more if it needs more liquid, or more broth/water) and a splash of lime juice. Taste for salt & reheat if necessary.
- Garnish each bowl with a few pieces of cauliflower and some chopped parsley or cilantro, if you have it.
More cauliflower pics, 'cause it's so pretty:
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