At this point you may be starting to think that I have a slight obsession with sweet potatoes….and you may be right, it is my favourite orangey vegetable. I honestly wasn’t planning on posting so many sweet potato recipes in a row but with the awesome discount I got on the canned stuff mixed with a big bag I bought at Costco, it was pretty much inevitable.
Not only do I love sweet potato but I also love soup. Love. It.
Really though, how can anyone not like soup. It’s warm. It’s comforting. It’s easy to make. It’ll hug you when you’re feeling down. Ok it may not hug you….well maybe an internal hug. Anyway, soup is a great thing. Once everything is chopped up you just throw it in a pot, simmer, stir, simmer, stir, simmer, stir, you can see how all this simmering and stirring can get pretty hypnotic. You can just stand there and get lost in your thoughts. Then you make some biscuits to go with it and you’ve got yourself a warm and fuzzy curl up in front of the warm glow of the fire place kind of meal, or if you’re like me, the warm glow of the tv.
As much as I love a nice hunk of bread for soup dunkin’, I sure do love me a good biscuit. I was hemming and hawing about adding some herbs to the biscuits and decided to go the plain route, that way there’s no worry about mucking up the flavour of the soup with something overpowering.
These biscuits are made with coconut yogurt, you can use another yogurt but I find that coconut is thicker and has a tarter flavour. I didn’t even have to use homemade, as they finally started selling So Delicious yogurt here!
Wanna know what happens when you add coconut yogurt to biscuits? Well let me tell ya. You get a slightly flaky, tender biscuit that’s sole purpose is to be slathered with margarine or coated in a rich and tasty soup. They’re so easy to make! Even if you don’t have a biscuit cutter you can just use a knife and cut them into squares.
Now this soup. This soup is super flavourful. There’s a whole lot of curry in this soup, so if you don’t like curry then I say good day to you sir! If you’re a lover of curry like I am, then you should check out this recipe, it’s warm, fragrant and you can make it as spicy or mild as you’d like.
Curried Sweet Potato Soup
Makes 2-4 servings
Adapted from VegNews Recipe Club
- 2 teaspoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 1/2 inches fresh ginger, minced
- 1 tablespoon mild curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cardamom
- 1/8 teaspoon red chili flakes (optional)
- 1 medium carrot, cut into 1/4″ pieces
- 3 cups sweet potato, peeled and cut into 1/2″ cubes
- 4 cups vegetable broth
- 1 15-oz can coconut milk
- salt and pepper, to taste
- hot sauce for garnish
Over medium heat, add oil. Add onions and saute until they begin to caramelize. Add garlic and ginger and sauté for 1 minute. Add the curry, cumin, coriander, cardamom and chile flakes and cook for 1 to 2 minutes.
Add carrot and sweet potatoes. Pour in the broth, cover pot and bring to a boil. Once boiling, turn down heat and bring to a simmer. Simmer until potatoes and carrots are soft. Mix in the coconut milk, then season with salt and pepper. In batches, transfer soup to blender, and process until very smooth, or use a hand blender. Garnish with a swirl of your favorite hot pepper sauce.
Makes 8 to 10 biscuits
Adapted from Vegetarian Times (March 2007 issue)
- 1 cup spelt flour
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons Earth Balance buttery sticks, cold, cut into small pieces
- 2 tablespoons coconut oil, cold, cut into small pieces
- 1/2 cup + 3 tablespoons plain coconut yogurt, store-bought or homemade
- Non-dairy milk
Brush the tops of each biscuit with milk and bake for 15-20 minutes, until the tops are golden brown.