Tag Archives: sweet potato

Mega Beta Carotene Soup

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This is pretty similar to my pumpkin coconut curry soup, so I was going to skip posting it, but for posterity, and as an indicator of the flexibility of that recipe, here it is! Last night, this started because I had 1 cup of leftover pumpkin and several large sweet potatoes that had been roasted a few days ago. As I pondered them, I noticed a butternut squash on the counter and was off to the races!


1 butternut squash
3 large sweet potatoes
1 cup pureed pumpkin (you can leave this out)
4 cloves garlic minced
1 medium onion diced
2 T olive oil
5-7 cups faux or real chicken broth
1 can coconut milk
2-3 T curry powder
1 T red pepper
Salt to taste

Bake sweet potatoes and squash whole (slice a few holes in the squash) until soft. Saute the onions and garlic in the oil until translucent. Scoop the meat from the potatoes and squash into your pan with the onion and garlic mixture. Add the pumpkin, broth, and seasonings. Using a stick blender, puree the soup mixture. Allow to simmer over a low/medium heat 15 minutes. Add coconut milk. Here you can put in additional broth if needed. Heat another 5 minutes to let it warm through.

Serve alone or with a dollop of sour cream (real or vegan).

Pumpkin Sweet Potato Coconut Curry Soup – A “Recipe”

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So, I have no pictures of the finished dish, which is a bummer because this soup is pretty and when you swirl the coconut milk in, it’s especially gorgeous. But, I didn’t know for sure if it would come out, because I was faking it from leftover items.

Ingredients

1 large sweet onion, diced
3 large sweet potatoes, baked in foil until softening
1 1/2 cups pumpkin puree (I used canned, because it’s what I had – if you use fresh you may want more)
1 can coconut milk
6-8 cups vegetable broth or faux chicken broth
3 T curry powder
1-3 T of red pepper flakes, depending on the level of heat you like
3 T olive oil
Sea salt to taste

Process

Cook onions in olive oil over medium temp until soft. Skin potatoes and add. Add pumpkin. Mash with a spoon or masher. Add 3 cups broth and continue to mash and mix. Add seasoning. Now begin to use the remaining broth gradually to thin the soup to just a bit thicker than you want it. Once you get it there, let it simmer for a bit over a medium-low flame. About 5 minutes before serving, add coconut milk and mix in.

Delicious!

Black Bean Sweet Potato Chili

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Ingredients
2 lbs black beans (use canned if you prefer)
3 large sweet potatoes peeled and diced
2 medium onions diced
4 stalks celery sliced thin
2 large cans diced tomato (or 4 large tomatoes diced)
1 large bunch cilantro minced
1-2 jalapenos diced
2 T olive oil
5 T cumin
4 T cocoa powder
4 T smooth peanut butter
sea salt
pepper

Soak beans overnight in large pot of water (or use quick soak method). The next afternoon, replace water with fresh to about 1 inch above beans and place on high heat until boiling. Reduce heat slightly and begin to simmer. You get to skip this whole step if using canned beans. In that case, just rinse the beans and place them in the pot with water to just over the level of the beans.

In a frying pan, place 2-3 T of olive oil, diced onions, diced jalapeno, and celery. Heat to medium high while stirring frequently until vegetables have softened and the onions become translucent.

In your large pot, add the sauteed vegetables, the spices, and tomato. Stir and simmer until beans are near cooked, then add sweet potato, chocolate, and peanut butter and finish cooking. How much longer you cook after everything is soft is up to you. More cooking will break down the texture of the beans and potatoes, which will thicken the soup into a more creamy consistency. Less cooking will result in a chunkier chili.

Serve with sour cream and grated cheese (vegan or non) and maybe some rice or cornbread.