Simple curried sweet potato soup with coconut milk is easy to make. A great soup to enjoy as a main dish or side dish with a salad our sandwich.
Well, heck, just when I thought we were clear for spring, a down pour of rain hits us! I’m not talking about a little splash of sprinkles that our yard happily welcomes. We had buckets of rain, a full fledge dump that encouraged the electricity to go out, and a 3:00 a.m. wake-up call by what sounded like a storm heading through our roof! We also endured several days of crazy driver syndrome hitting the roads! Slow your roll folks!!
I had plans that went hand in hand with clear, spring-like weather, like finally wearing those simple navy blue suede shoes that I hunted for and finally bought. By the way, do you know how hard it is to find navy blue shoes?!
I know, quit whining spoiled Cali girl! Some of you are still being pelted by hail and buried in snow. So sorry! I’ll try to be more sympathetic 🙂 But first, I must ask, do you know that in California I can still head out the door wearing flip-flops, even when it’s raining?! Not that I do that or anything 🙂
Confused by Mother Nature’s temperament (it’s sunny today, but with looming clouds), I decided that I needed to make something warm and comforting. Soup always pampers my soul and reminds me to enjoy the coziness of home.
I can always count on a fellow blogger to inspire me with their creations. After seeing Deanna’s recipe at SOLE Food Kitchen I needed my sweet potato soup fix! I’ve been eating a lot of sweet potatoes lately. Usually, they make their appearance in November, and I’m done for the season, but I’ve been sautéing, baking, and now roasting them for soup! Deanna added chipotle in her sweet potato soup, and her recipe is a meal for one, maybe two if you are feeling generous. Check it out. Also, take a peek at her healthy weekly menus for some great ideas on feeding your family for $100 per week!
- 3 medium sweet potatoes, roasted
- 2 Tablespoons of olive oil, more for roasting sweet potatoes
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 stalks of celery, chopped
- 1 Tablespoon of garam masala (replace with curry if you don't have it)
- 1 teaspoon of curry powder
- 1 teaspoon sea salt
- 5 cups of chicken or vegetable stock
- 1 can of coconut milk (I used Thai Kitchen, lite)
My hubby and I had this soup for dinner with salmon, brown rice, and sautéed kale (our non-traditional Easter dinner), and since I have a microwave that I can use at work, for three days I packed up leftover soup for lunch. It’s so tasty! I’m ready to make another batch.
Garam Marsala is a mixture of spices used often in Indian cuisines. It can have a bit of heat depending on the brand and mixture of spices. I used the Spice Islands brand adding a depth of flavor that is delicious. If you don’t have the spice, feel free to substitute it with more Curry and a dash of red peppers or make your own mixture adjusting to your preference. The spices were adapted from this recipe.
If you love coconut milk based recipes as much as I do, then you might enjoy this Spicy Coconut Lime Sauce by Healing Tomato’s Blog.