This recipe is spicy-sweet, ridiculously nutrient dense, and is easy but takes time, so it’s a great soup if you are hanging around the house for a half-day. It entails making a base of sautéed vegetables and spice, then cooking and blending the base with sweet potatoes, and stirring in a blended cream of coconut, cashews and fresh ginger. Yum – sweet and spicy and creamy and healthy.
Ingredients
4 medium carrots, chopped
4 large stalks celery, chopped
7 scallions, some separated whites from greens, diced
1 large red pepper, seeded, chopped
3 tsp (heaping!) turmeric
1 Tbsp coconut oil or cream
2 tsp toasted sesame oil
5 cups clean water
2 sizable (med-large) sweet potatoes, peeled and cubed
1 – 15 oz cn coconut milk
1 cup raw cashews
3 Tbsp fresh ginger (about 4 thumb-sized pieces)
1/2 tsp cayenne pepper
black pepper to taste
sprig or two of fresh cilantro
Directions
In a heavy soup pot, melt coconut cream or oil, and add carrots, celery, and 4 chopped scallions. Sauté over medium heat until soft. Add turmeric, a few twists of the mill of black pepper, and continue sauté until this ‘base’ is soft and smells flavorfully roasty.
Meanwhile, combine coconut milk, cashews and ginger in a blender. Blend until smooth. Pour this delicious mixture into a small bowl or cup.
Stir the coconut mixture into the sweet potato soup. Season with cayenne pepper to desired heat. Top with chopped scallions and cilantro.
- Serves 4.
- Freezes well.
- Takes about 2 1/2 hours start to finish.