Curried Sweet Potato Soup

Curried Sweet Potato Soup

There are a lot of reasons to love soup. First of all, it is incredibly nourishing. You can add, fit, squeeze, hide (all depending on whether or not you like your veggies!) so many vitamins and minerals in soup that if you ever made a list, it might look like an 8 year old’s letter to Santa. You can make soups chunky or smooth or somewhere in between and, in my opinion, you can eat them all year round. I generally like to keep my soups on the lighter side with mostly vegetables, sometimes with meat, but this time I was looking for something really comforting, almost like a warm, cozy sweater to wrap up in. Let me tell you – this soup is it! It was so good that I immediately froze some so that I’d have leftovers. I’m thinking I’ll break it out on the very next snow day, which happens to be today!

Curry powders can vary a lot. Mine is a pretty mild one because I like to have some control over the spice in my dishes by adding additional cayenne or ginger, for example. I used enough to give it a little kick at the back of the throat. Make sure you use a curry powder you like and, if you aren’t sure how spicy yours is, adjust the quantity as you go along. I sure hope you love this soul-warming soup as much as I do!

Curried Sweet Potato Soup

2 t. coconut oil

1 medium onion, chopped

1/2 tsp. + 3/4 tsp. salt

1 large orange-fleshed sweet potato, about 1 pound

1 medium carrot

1/2 head of cauliflower, roughly chopped (about 3/4 lb.)

3 cloves or garlic, minced

1 Tbsp. curry powder

4 cups of stock or broth (I used homemade turkey stock)

1/2 c. coconut milk

2 scallions, optional

Directions

1) Peel and roughly chop the onion, sweet potato, carrot, and cauliflower. Melt coconut oil over medium-high heat and sauté the vegetables with 1/2 tsp. of salt until they begin to soften, about 8-9 minutes.

2) Add garlic and curry powder and stir for 30 seconds until fragrant.

3) Add stock and 3/4 tsp. salt, if you are using unsalted stock. If you are using commercial stock or broth, wait to salt your soup at the end. Bring soup to a boil, reduce heat to medium and maintain a rapid simmer for about 30 minutes. Leave it uncovered so that the soup can reduce a little bit while the vegetables soften.

4) Once everything is soft, puree using an immersion blender. This can also be done in a regular blender or food processor, just be careful blending hot ingredients.

5) Add coconut milk, heat through, and taste to see if the soup needs any additional seasoning. Top with chopped scallions and enjoy!

German Sweet Potato Salad

Paleo German Potato Salad

I’m not German, although I have a lot of German heritage, and I also happen to like a lot of German food. When I think of German potato salad, I think salt from the bacon and tang from the vinegar – a flavor combination that keeps you going back bite after bite. And this recipe does not disappoint! I used white sweet potatoes to get the look of standard potatoes but with an extra boost of nutrients. I also happen to think they’re terrific in general because they aren’t quite as sweet as the orange-fleshed ones so they go perfectly in this kind of dish.

While this dish is delicious any time, if you’re watching your carb intake, you might want to save it for one of those days when you’ve crushed your intense cardio workout. It will totally hit the spot!

German Sweet Potato Salad

4 slices of bacon

1 1/2 – 2 lbs. white sweet potatoes

1/2 Tbsp. salt

3/4 c. chopped red onion

1/3 c. red wine vinegar (apple cider vinegar would work too!)

3 scallions, thinly sliced

1/4 c. parsley (about 1 Tbsp. chopped)

Salt and Pepper to taste

Directions

1) Preheat oven to 400 degrees. Cook bacon until crisp, about 15 minutes. Drain on paper towels, reserving 2 Tbsp. bacon grease. When cool enough to handle, chop bacon.

2) Peel sweet potatoes and cut into 3/4 in. cubes. Place in pot, cover with water, and swirl around, releasing some of the starch. Drain and add water to cover by about 1/4 in. Add 1/2 Tbsp. of salt and bring to a boil over high heat. Reduce heat to medium-high and cook until tender but not mushy, about 10 minutes. Drain.

3) Heat reserved bacon grease in the same pot you used for the potatoes over medium-high heat. Add red onion and cook until just translucent, about 4 minutes. Add vinegar and allow to simmer briefly, about a minute. Add the drained potatoes and stir gently until most of the vinegar has either boiled off or been absorbed.

4) Transfer to a large bowl, add the scallions, parsley, and bacon along with fresh ground pepper and (maybe) a touch of salt. Enjoy warm!