Here’s a unique recipe for a delicious soup I’ve been making since sweet potatoes came back into season here in western MA. Why post about soup? Well because to me, good, fresh seasonal food really IS medicine.
Here’s what you’ll need:
6-7 sweet potatoes
2 cans coconut milk
4 cups water
2 good-sized onions, chopped
1-2 inches fresh ginger root, chopped
6 Tbsp cooking oil (olive, coconut, or canola)
3 Tbsp garam masala powder (I recommend frontier herbs)
2 Tbsp curry powder
2 Tbsp turmeric powder
3-4 tsp salt (earth salt or sea salt)
Start by placing the washed sweet potatoes in a baking dish and add about 1/2 inch of water. Cover the baking dish and bake at 375 for about 1 and 1/2 hours, or until very soft. Remove from the oven and cool. Once cooled, peel the sweet potatoes and set aside. In a pan, heat up the cooking oil and add in the chopped onions and ginger. Saute until onions becone translucent, then add all the powdered herbs and continue to cook on a low heat for about 5 minutes, stirring occasionally to make sure that the mixture doesn’t burn onto the bottom of the pan. If you have a blender, now you will add the sweet potatoes, onion/spice mixture, coconut milk and water into the blender, and blend until smooth (this will probably have to be done in a couple of batches unless you have an enourmous blender). If you do not have a blender, simply mash the sweet potatoes with the milk and then hand mix the ingredients together. Heat until nice and hot, serve and enjoy!
Makes about 8-10 servings