The weather here in the Bay Area has been so gloomy that I’ve been having to remind myself it’s almost June! Well, nothing goes goes better with cold gray weather than hot soup, so here is a recent one I came up with that is incredibly flavorful and so easy to make (in this one-pot recipe, the boiling water becomes the basis for the broth so you don’t have to waste water while California is plagued with a drought!). The curry gives it a little bit of heat and the coconut milk adds a light creaminess. Makes about 4 servings.
- 2 lbs sweet potatoes
- 4 cups water
- 1 tsp sea salt
- 2 veggie bouillon cubes
- 1 Tbsp sweet paprika
- 1 Tbsp curry powder (use less if you want it very mild, more if you like it pretty spicy)
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 cup unsweetened coconut milk beverage
Wash and peel the potatoes. Cut them into 1 inch chunks. Add them to a large soup pot along with the 4 cups of water and the sea salt.
On high heat, bring to a vigorous boil with the cover on. After about 10 minutes, add in the remaining ingredients.
Bring back up to a boil for another 5-10 minutes until the potatoes are completely tender. Use an immersion blender to blend until you get an even silky smooth texture.
If you don’t have an immersion blender, you can transfer the contents to a blender, just be careful of the hot liquid! Serve hot. Garnish with sliced scallions if you fancy. Would also go great with sour cream or plain yogurt as a topping.