MoscowFoodies

A recipe for a sweet potato soup with mascarpone caught my eye yesterday, but I had to DQ it because of the mascarpone! Yup, still living dairy-free over here, so I made my own delicious sweet potato soup!

If you’re wondering where to get garam masala, India is a good option. Also, the bulk section of the Co-Op keeps it in supply.

Curried Sweet Potato Soup
(4-6 servings) 

3 medium-large sweet potatoes, peeled and sliced into 1 inch rounds
1 medium yellow onion, chopped
2 garlic cloves, chopped fine
2 stalks celery, chopped
1 can coconut milk
5 c chicken stock
1 tbs garam masala
1 tsp curry powder
salt
olive oil 

Preheat the oven to 350F
1) Toss the sliced sweet potatoes with some olive oil, salt and pepper. Lay on a rimmed baking sheet and bake for 45 minutes to an hour (until the potatoes are very tender).

2) Near the end of this cooking time, heat a few glugs of olive oil in a pot, add the onion and celery and sauté for about five minutes. Add the garlic, stirring, and cook for half a minute.

3) Add the curry and garam masala, stirring constantly for another minute.

4) Add the sweet potatoes and stir well, then add the stock and let it come to a boil. Reduce heat to a steady simmer, cover and leave for fifteen minutes.

5) Turn off the heat and add the can of coconut milk.