Roast Garlic, Sweet Potato and Coconut Soup
This Winter warming roast garlic, sweet potato and coconut soup is healthy, a little spicy and yummy.
Today is the kind of day that I want to be sat in a warm coffee shop. In fact I am almost craving it. It is way too cold to be wondering around aimlessly like I sometimes do whilst the kids are at school.
I am unbelievably grateful and excited to be blogging because it affords me the opportunity to wear furry indoor boots and a blanket whilst working. Totally not acceptable in any other job.
This week, I am in soup land. Which means that I am jealous of all the people tucking into anything that isn’t soup. It’s basically fear of missing out. You always want what you can’t have. So yesterday I gathered various ingredients and am hoping to largely make it a vegetarian week which means seeing the kids and hubby tuck into the chicken and sweet potato gratin casserole I made, will be torture.
Essentially this is like a 4 ingredient meal. Who counts spices. Not me. Anyone count oil? Nu uh. This deliciousness is made up of a very simple spicy sweet potato, veg broth and coconut milk. It is also a very filling, easy dinner and is great with soda bread. I say soda bread because you can whack it in the oven with the potatoes and it will be ready to eat with the bread. Who needs yeast? Soooooo long and extra.
I need to make my way to the supermarket today. The cold really puts me off. I don’t need to get much. Its more the thought. As soon as I am out of the door though, I am fine. In fact I usually extend the trip and walk a little more. I did go to the supermarket yesterday and totally forgot to get a couple of things because I was experiencing an anxious day. On those days, I can’t focus because I am just trying to breathe and do normal jobs without hyperventilating.
I love roasting garlic for soups because the depth of flavour it adds is so much more then plain garlic. It removes the sharpness and adds a sweetness that I can almost taste right now.
- 1 tbsp Olive Oil
- 3 Garlic Cloves
- 2 medium sweet potatoes, peeled and diced
- 2 tsp Cayenne pepper
- 1.5 tsp Cinnamon Powder
- 1 tsp Cumin Powder
- 400 ml Coconut Milk
- 350 ml Vegetable Stock
- Salt and Pepper
- Preheat oven to Gas Mark 6.
- Spread the sweet potato and garlic on a large oven tray.
- Sprinkle with cinnamon, cumin and cayenne pepper. Drizzle with oil and roast for 40 minutes.
- Squeeze the garlic out of the cloves and add to a large pot with all the other ingredients.
- Bring to the boil, then simmer for 20 minutes. Blend using a stick blender and season.