Sweet Potato Soup
In these dark and cold winter days my body craves warm comfort foods. I dont seem to get enough of soups and curries and as the big sweet potato fan I am sweet potato soup has become as staple. The best of all is how simple and quick it is to make! Honestly I never use recipes as it makes me super restless, and I like to experiment by putting different spices, veggies and topping in. However I have tried to make a recipe for you so you also can enjoy this yumminess. I highly encourage youth have fun and experiment with your tast buds though, there are no limits to which spices, herbs and toppings you can use.
Enough for 2-3 servings:
- 1 medium to big sweet potato
- 2 Carrots
- 1 small onion
- 1-2 cloves of garlic
- Ginger after taste
- 1 can coconut milk (I prefer full fat)
- 1 tbl vegetable stock
- Enough water to cover the vegetables
- Optional to add spices, I like cumin, chilli and turmeric.
Cut the sweet potato and carrots in to cubes and place to boil under lit together with water and vegetable stock. I use just enough water to cover the legumes. When the vegetables start to get softer add the onion, garlic and ginger and let boil a bit longer.
While the vegetables boils you can start to prepare the toppings. As I wrote above you are free to use whatever toppings you fancy, but I will share some of my favorites with you. On the picture below I have used toasted chickpeas, mushrooms and spinach. I usually top with sprouts as well but realized too late that I was empty, however I highly encourage you to try add them if you have, they ad a fantastic flavor and are so full of nutrition! For toasted chickpeas I used one can of chickpeas, rinsed them and spread them out on a baking tray with a sprinkel of olive oil, himalaya salt, pepper, cumin and chilli. Cook in the middle of the oven on 200c for about 20 minutes, stir every now and then. Cut the mushrooms in slices and cook in a pan with some soy sause until they get golden brown and perhaps a bit crispy.
Now your boiling vegetables are probably starting to get nice and soft. pour out some of the water, you can save and use as broth for later, add the can of coconut milk and the spices and let it cook for just a few minutes. Now wither use a blender or a hand mikser to make a delicious tick and creamy soup.
Add the soup to your favorite bowl, add chickpeas, mushrooms and spinach and feel the warmth of the spices spread through your body while you enjoy the flavors.