vegetarian

Spicy Sweet Potato Soup with Coconut Milk

~ danib@eatmystreet.net ~ 2 Comments

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk

A delicious new soup recipe that combines a few of my favourite things; sweet potato, coconut milk and a little spice. Yum!

I just use a store bought red curry paste for this but you could have a go at making your own curry paste if you were really keen.

The roasted red capsicum gives this dish a lovely sweetness. Roasting the sweet potato has a similar effect and the two flavours combined create a lovely depth of flavour.

I made a pot of this earlier in the week and then ate it for lunch every day. The curry paste gives it a little heat and keeps it interesting but does not overwhelm the other flavours.

Why not try my two ingredient flatbread recipe to go alongside it for a perfect lunch?

Simple Flatbread Recipe 

I hope you like it.

Dani

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk
 
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A great sweet potato soup recipe using coconut milk and curry paste.
Author:
Recipe type: Soup
Cuisine: Modern Australian
Ingredients
  • 500 g of sweet potato, peeled and sliced into 1cm thick discs
  • 1 red capsicum, cored and de-seeded
  • 1 red onion roughly chopped
  • olive oil to coat
  • 500 ml of vegetable stock
  • 200ml of coconut milk
  • 1 tablespoon of red curry paste
Instructions
  1. Place the sweet potato, capsicum and red onion in a baking dish. Cover with olive oil and toss until all coated. Bake 190 degrees celsius for 45 minutes or until vegetables are all cooked through. Be careful not to burn anything as this will cause bitterness in the soup.
  2. When the vegetables are nearly cooked through, add 2 tablespoon of a mild oil to a large saucepan and add in the curry paste. Cook over low heat until heated through and aromatic.
  3. Add the vegetable stock to the saucepan and then add the roasted vegetables.
  4. Blitz thoroughly with a stick blender until the soup is all smooth.
  5. Add in the coconut milk and blitz lightly again. Season to taste.
Notes
You can peel the red capsicum if you prefer. Once roasted through the skin should just slip off.
Be careful with the way you cut your vegetables as you want them to cook evenly.
If there are any charred pieces of roasted onion or veg then do not add them to the soup as they will cause bitterness.

Want to hear the good news about the health benefits of sweet potato, including Vitamin B6, Vitamin C and more?

Take a look here. 

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Spaghetti squash with homemade passata

~ danib@eatmystreet.net

Spaghetti Squash with homemade passata

Are you looking for the most wonderful, gluten free, tasty lunch dish yet? Then look no further than this recipe for spaghetti squash with homemade passata.

Spaghetti Squash with homemade passata

I attended the wonderful Food is Free South Eastern Suburbs meet up last week. I loved it as always. So many lovely and knowledgable people attend these meet ups which are organised by a small group of local volunteers.

The premise of Food is Free is a smart and heart warming one; to share excess and surplus home grown food with other people in the local community. It very much fits into the eat good quality, seasonal, fresh, food philosophy that is at the basis of all healthy living.  It is also anti-waste, promotes sharing of knowledge and increased community connectedness and helps encourage people to get out in their back yard and grow some food.

You can read a lot more about it by going here or here. But if that is all starting to get a little esoteric for you then take a look at this wonderful recipe that I made today based on the food I brought home from the swap. A perfect gluten free pasta alternative. That is if you are lucky enough to get your hands on a spaghetti squash.

Spaghetti squash

Spaghetti Squash with homemade passata Recipe

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • salt
  • 15  ripe small to medium tomatoes, halved.
  • 2 tablespoons of olive oil
  • 2 gloves of garlic, sliced
  • 1-2 tablespoons of fresh, chopped basil
  • 1-2 teaspoons of sugar
  • salt to taste

Method

  1. Cut the spaghetti squash in half and scoop out the seeds and soft pulp with a spoon. Brush the squash with olive oil and add salt.
  2. Place cut side down on a baking dish and bake in a moderate oven for 45 minutes or until soft and cooked through.
  3. While that is cooking, place your olive oil in a pan and gently cook through the sliced garlic on a low, gentle heat.
  4. Trim the tomatoes and place them on a blender. Add the cooked garlic and oil, salt, basil and sugar and blend until smooth.
  5. Return this mix to the saucepan and gently simmer until the liquid is reduced and you have a thick tomato sauce. This took me about half an hour but it will depend on your stove and your tomatoes so times will vary.
  6. When your spaghetti squash is cooled, scoop out the flesh with a fork. This will create a “spaghetti” consistency. Add the squash to a bowl, cover with sauce and add a little fresh basil to garnish. Season to taste.
  7. Enjoy.

 

So Spaghetti Squash seems like the perfect way to make that beautiful gluten free pasta dish and growing your own tomatoes will inspire the most rich, tasty tomato passata. A winning combination for a healthy, whole foods, low miles lunch. Lovely. Spaghetti squash with homemade passata

Happy Eating.

Dani xx

Spaghetti squash with homemade passata