Coconut Curry Sweet Potato Soup

Print Print Without Images

sweetpotatocurrysoup-nov2016-lowres

While Britain claims the gregarious and super-hyper Jamie Oliver as their food ambassador, in true Canadian fashion we are privileged to call gentle and warm hearted Chef Michael Smith our advocate for simple, healthy, home cooked foods. During my child rearing years I would often hear my son’s call from the living room, ”Mom, the guy you have a crush on is on TV!” and I’d drop everything to go watch and be inspired to tackle easy meals without a recipe, and most importantly to involve my kids in the cooking process. His passion for teaching people to make connections through food begins with reminders to get to know the people who produce your food right through to sharing the joy of dinner with friends and family around a table. After many repeated attempts and incessant nagging, I succeeded in luring him to the market a few years ago, which many of you attended. That day I would have been content to close the market doors forever, as what else was there left for me to accomplish?  Rest assured, I’m working on securing a future second appearance.

sweetpotatocurrysoup-02-nov2016-lowres

This month’s recipe is from Chef Michael Smith’s newest book Real Food, Real Good supporting his philosophy that “real food is easy to make, delicious and good for you”, and makes a perfect meal for these cold and blustery January days. Just make sure to sit down at a table and share it with someone you love!  

Ingredients

2 large sweet potatoes (about 2 pounds/900 g) peeled and grated

2 onions, chopped

2 carrots, chopped

2 cans (14 ounces/400 ml each) of coconut milk

2 cups (500 ml) of water

 

2 cloves of garlic, sliced

A 1-inch (2.5 cm) knob of frozen ginger, finely grated

2 tablespoons (30mL) of curry powder

2 teaspoon (10ml) of salt

1 teaspoon (5ml) of Sriracha or your favourite hot sauce

Method

Pile everything into a large pot. Bring to a furious boil over medium-high heat, then reduce the heat to a slow, steady simmer. Cover and cook until the vegetables are tender and your kitchen smells amazing, 15 minutes or so. Remove from the heat and puree with an immersion blender (or, work in batches, in a regular blender or food processor).