This simple soup is creamy, gluten-free, and can easily be made vegetarian (just switch out the chicken broth for vegetable). The curry mushrooms balance the sweetness of the soup with a little bit of spice. This is a tasty way to end a hungry day.
And I am ready to end this day.
Sweet Potato Soup
- 1 extra large sweet potato (I used Okinawan), peeled and cubed
- 1 box chicken broth (32oz)
- 1 onion, quartered
- 2 cloves garlic, smashed and undressed
- 2 tbs butter
- 1 tsp paprika
- 1/2 can coconut milk (7oz)
- Salt, to taste
- 1 large bay leaf or 2 small
- In a large pot melt the butter. Add the onion and let sweat. Add the garlic giving a good stir.
- When everything's fragrant add the potatoes, paprika, bay leaves, and chicken broth. Bring to a boil and reduce to a simmer
- When the potatoes are tender remove the bay leaves and add the coconut milk. Use an immersion blender to blend the soup in the pot or let the soup cool, ladle into a blender and blend till creamy
- 2 portabella mushrooms, sliced
- Coconut oil to grease the pan (about a tablespoon)
- Salt, to taste
- Curry powder (about a teaspoon)
- After slicing the mushrooms sprinkle with a couple pinches of salt. Lightly and evenly sprinkle the mushroom slices with the curry powder.
- Heat a pan with a coat of coconut oil. Lay the slices of mushroom out evenly. Flip in between, mushrooms are done when they're tender.
After ladling the soup into bowls top with the curry portabella mushrooms. Drizzle whatever oil's left in the pan over the soup (flava!).
Eva ate a giant bowl of soup. Siah (who claimed he didn't like sweet potatoes) said it was good. 2 thumbs up from 2 picky eaters is a good sign.