Notes to self…
Don’t sweat the small stuff. Take deep breaths when this becomes overwhelming, as it certainly will at some point in time.
Enjoy the random snow Dallas has been receiving. This isn’t normal, and more than likely, you’ll go a long period of time without seeing it after this bout is through.
And finally, don’t sing out loud while chopping onions. Not only will you breathe in the tear-inducing scent, but you’ll also taste it through your mouth, which makes the onion even more overpowering than normal. It WILL make you cry.
You’ll never guess which one I did while making this savory soup one night this week.
- 4 cups sweet potato puree
- 1 tablespoon extra virgin olive oil
- 1 1/4 cups white onion, finely diced
- 1 clove garlic, finely minced
- 1/4 teaspoon dried thyme
- 3 1/2 cups vegetable broth
- 1/4 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1 cup milk (almond milk OK)
- Preheat the oven to 400 degrees.
- First and foremost, you're going to roast your sweet potatoes whole to create the puree. Poke 3-4 regular-sized sweet potatoes with a fork so they don't explode in the oven, and pop them in the oven to bake for an hour (or until soft.)
- While the sweet potatoes are cooking, dice the white onion finely and mince the garlic clove.
- When the sweet potatoes are softened, pull them out of the oven, and allow to cool for 30 minutes.
- Once the potatoes have cooled, slice in half, and scoop the substance out of the skins, pureeing in a blender or a food processor until smooth. Add the curry powder, cumin, black pepper and salt to this mixture and set aside.
- Heat up extra virgin olive oil in a medium-sized stock pot over medium heat.
- Throw in the onion and dried thyme, sauteeing until soft.
- Add the garlic to the pot, and cook until fragrant.
- Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. Bring to a boil.
- Add the sweet potato puree, and stir until smooth, bringing to a boil.
- Add the milk, stirring until incorporated, then lower the heat, simmering the soup for 30 minutes.
- Serve warm with cornbread biscotti, and enjoy!