Sweet Potato and Coconut Soup

1 1/2 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1/2 cup chopped fresh cilantro


1. Peel the sweet potatoes and dice into 1 inch cubes. Boil in a large pot of water for about 15 minutes, till tender.

2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

3. Add sweet potatoes to the soup and cook for 5 more minutes so they can soak up the flavor. Either puree in a blender or food processor, or use a hand blending stick. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a little bit of cilantro.

Harvest Soup

This soup is really quite delicious and is a good way to utilize all the bounty of a Fall harvest. And guess what? It is pretty darn healthy to boot!


2 tablespoons butter OR 2 tablespoons olive oil
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt and pepper to taste


Directions

1. Melt butter (or heat oil) in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, sweet potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes.

Leek and Potato Soup II

I love Leek and Potato Soup, but I my body seriously can't afford to make the creamy deliciousness very often. I found a recipe that can still provide me with the delicious comfort that is Leek and Potato Soup without viciously attaching itself to my hips.


5 pounds potatoes, peeled and quartered
6 cups chicken broth
3 large leeks, bulb only
1/4 cup butter
1/2 tsp salt
1/4 teaspoon freshly ground white pepper



1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
2. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent.
4. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary.

Dang Hippie Soup

As a tribute to my brother Spencer, I am calling this recipe Dang Hippie Soup. Apparently anything that is healthy is hippie food to him.

It has finally gotten cold around here so I made a hearty, brothy soup last night and loved it. It really hit the spot. It is really healthy for you: lots of vegetables, low fat, low calories. Can it get any better?

4 T olive oil
1 onion, diced
2 celery stalks, chopped
1 medium size sweet potato, diced
2 cloves garlic
2 tsp paprika
1 tsp basil
1 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
2 tsp mustard
1 bay leaf
4 cups chicken or vegetable broth
1 1/2 T soy sauce
1 medium sized tomato, diced
1 can black beans, drained and rinsed


1. Saute onion, celery, sweet potato, and garlic in olive oil over medium-high heat. 5-7 minutes.
2. Add in paprika, basil, salt, cinnamon, cayenne, mustard, bay leaf, chicken broth, and soy sauce. Bring to a boil.
3. Reduce heat. Simmer on low heat 15 minutes
4. Add black beans and tomato. Simmer until sweet potatoes are tender (about 5 more minutes).

Leek and Potato Soup

I love leek and potato soup. Not only is it a rich, creamy, delicious souP, it also uses leeks which makes it sound sort of fancy. It is super easy too. Makes great leftovers.


Ingredients:
1 stick butter (1/2 cup)
2 leeks, sliced (you eat the stem, not the leafs)
1 quart chicken broth
2 T cornstarch
4 cups diced potatoes (I like yukon gold for this soup)
2 cups heavy whipping cream
salt and pepper

1. Melt butter in a large pot over medium heat.
2. Cook leeks in butter and 1 tsp salt about 10 minutes. Stir frequently.
3. Stir cornstarch into leek mixture. Add broth and mix it all together.
4. Add potatoes and bring to a boil.
5. Reduce heat and add cream and 1 tsp salt and 1/2 tsp pepper.
6. Simmer 30 minutes.