it's soup time again, yum! this soup is pure autumn…and so good! with a few peppers still ripening in front of the window, and some chives saved from the first frost, this concoction sounded just right. adapt it to what you have on hand. it does take a tiny bit more time than my usual simple recipes, but is no more difficult. a lazy, cozy sunday evening at home was all it took.
autumn sweet potato soup (adapted from this inspiring recipe)
one large sweet potato
jar of black beans, cooked
1 cup coconut milk
3/4 cup rice, uncooked is fine
red pepper, chopped
1 tbsp. vegetable boullion concentrate
1 tsp. cinnamon
1 tsp. cumin
1 tsp. ginger
1 tsp. turmeric
1 tsp. pepper flakes
1/2 tsp. salt
fresh chives or other herb you have on hand
roast the peeled sweet potato* at 425 degrees F for about 30 minutes, or until soft when stuck with a fork. put sweet potato and coconut milk into the blender and blend until smooth. pour this into a pot and add all other ingredients (save herbs for garnish) + 4 cups water. put a lid on it, bring to a boil, and then reduce to a simmer…until rice is cooked (adding a bit more water, if necessary) and stirring occasionally. garnish and enjoy with some crusty bread or toast.
*there is probably a more professional way to peel a sweet potato, but here's what i've come up with. :) i slice the sweet potato into 1/2 rounds, and then i can peel around each round easily with a paring knife. i chop up each round into maybe 3 pieces and roast in single layer.
love,
jane
autumn sweet potato soup (adapted from this inspiring recipe)
one large sweet potato
jar of black beans, cooked
1 cup coconut milk
3/4 cup rice, uncooked is fine
red pepper, chopped
1 tbsp. vegetable boullion concentrate
1 tsp. cinnamon
1 tsp. cumin
1 tsp. ginger
1 tsp. turmeric
1 tsp. pepper flakes
1/2 tsp. salt
fresh chives or other herb you have on hand
roast the peeled sweet potato* at 425 degrees F for about 30 minutes, or until soft when stuck with a fork. put sweet potato and coconut milk into the blender and blend until smooth. pour this into a pot and add all other ingredients (save herbs for garnish) + 4 cups water. put a lid on it, bring to a boil, and then reduce to a simmer…until rice is cooked (adding a bit more water, if necessary) and stirring occasionally. garnish and enjoy with some crusty bread or toast.
*there is probably a more professional way to peel a sweet potato, but here's what i've come up with. :) i slice the sweet potato into 1/2 rounds, and then i can peel around each round easily with a paring knife. i chop up each round into maybe 3 pieces and roast in single layer.
love,
jane
