Monday, November 8, 2010
Vegan Mofo Comfort Food Recipe Number Three: Sweet Potato Coconut Milk Soup
A few years ago I read that eating fatty foods before going to bed helps keep you warm while you're sleeping. Not that I actually need help keeping warm while sleeping, seeing as our king-sized bed is often filled with dogs and cats, cuddling their way between myself and the Man of Science. Regardless, reading that article made me fantasize about stuffing myself with donuts before climbing into bed. Which is, in case you were wondering, probably not what the authors of the article had in mind.
But more importantly, we all need good fats and complex carbohydrates to give us the energy we need to actually get out of bed to go do stuff in these cold, cold winter months. Personally, I went to a great party on Saturday night and danced until two in the morning. (I highly recommend doing that, especially if the DJ plays your request for The Go-Go's and everyone goes nuts.) Enter sweet potatoes and coconut milk. This soup is so easy to make and turns out velvety smooth and full of flavour. It is very filling and the leftovers can be put in a thermos for lunch the next day. Trust me, you'll dig it. Because food is fuel! Fuel for wildly dancing to "We Got The Beat", anyway.
Sweet Potato Coconut Milk Soup
1 large sweet potato, diced.
3 medium sized Yukon Gold potatoes, diced.
4 cups vegetable stock
3 slices of ginger (about 1/4 inch thick)
3/4 cup coconut milk
2 tbsp lemon juice
salt and pepper to taste
In a large pot, combine sweet potatoes, Yukon Gold potatoes, ginger, and coup stock.
Bring to a boil over medium heat, then cover and turn down the heat to medium-low.
Let simmer until the potatoes are really tender. Around 25 minutes or so.
Remove ginger chunks from pot and discard.
Blend the soup with your immersion blender, or by pouring batches into your blender. Make sure your blender doesn't explode.
Add coconut milk, lemon juice, and salt and pepper. Stir well to combine.
To serve, you can drizzle some extra coconut milk into the soup and swirl it with a knife, then lay some slices of avocado on top, which was what I did when we had it for dinner (those are the leftovers in the photo, it gets dark too early now to take dinner time shots!) Cilantro would also be a nice garnish.
We ate this with some grilled "cheese" and avocado sandwiches while watching The Daily Show and 30 Rock. Because all of those things rule.