I was planning this dinner while we were waiting for our lunch at Portland’s Living Room Theater to be delivered. Two important questions, what did we eat? and what did we see? I had the spicy tuna roll with an Overcast Espresso Stout and we saw The Wicker Tree. I’ll just say the experience of the theater and enjoying a beer with my feet up on an ottoman was the best part. It doesn’t help that we watched the original The Wicker Man and the remake of The Wicker Man (with Nicholas Cage) through Amazon the night before. Seriously. No joke. 🙂
Do you plan what you have for dinner hours or days before? I’m usually in the hours range unless I’m really stumped. I remember at my previous job, all the ladies would be hashing out what they were having for lunch and dinner when the first cup of coffee hadn’t even been consumed. Sound familiar? I thought so. Onto the soup!
This is a simple simple soup and besides the baking time of the sweet potatoes, it should only take you minutes (less than 5) until you’re serving it table side! It is mainly these 3 ingredients: sweet potato, onion, and avocado + spices and almond milk. How awesome is that?
All the yums are getting ready to go for their wild ride in the Blendtec. I’m really digging on Trader Joe’s organic sweet potatoes, they are extremely tasty – even plain.
Because I scrubbed the potatoes good before baking, I kept the skins on for all the extra fiber and nutrients they provide. The soup was absolutely creamy even with them involved. Remember to keep a towel between your hand and the lid of your blender just in case your potatoes are still very hot. This time mine didn’t even come near the lid, but it’s better to be safe than screaming with a mess all over your kitchen because you pulled your hand away while screaming and the lid flew off. This hasn’t happened but I’m a good daydreamer.
Everything is blended, now to add the avocado. Depending on if you want your soup a little thinner, you may want to add more almond milk or hot water at this stage. Almost done!
Thick and Creamy Curried Sweet Potato Soup
I love that the base of this is just a few ingredients plus spices yet it is so creamy and filling. Feel free to change up the spices based on what you have on hand. This could be low-fat if you leave the avocado out - the soup will still be creamy and flavorful.
- 3 small sweet potatoes (about 3-4 cups of sweet potato)
- 1 medium onion, outer layer peeled and ends removed
- 1 teaspoon extra virgin olive oil
- 1 tablespoon curry seasoning
- 1 tablespoon oregano
- 1/2 tablespoon cumin
- 1/4 teaspoon sea salt
- 3 cups plain almond milk
- 1 avocado, pit removed
- 1-2 tablespoons diced green onion (for garnish)
- Preheat oven to 375F, using a fork - poke each sweet potato 5-6 times and then wrap in a square of tinfoil. Place onion on a square of tinfoil and drizzle with olive oil before wrapping it in the foil.
- Bake the 3 sweet potatoes and onion on the middle rack for 55 minutes and 40 minutes, respectively.
- When time is up, remove from oven, you should be able to feel the tenderness of the baked sweet potato behind the hot pad. Let cool for 5-8 minutes on the counter.
- Remove and discard tinfoil. Place sweet potatoes, onion, curry seasoning, oregano, cumin, sea salt, and almond milk in your blender (I used my 44oz 4-side jar...If you don't have a large blender, this may need to be processed in batches) and blend until smooth.
- Now add the avocado and blend until smooth.
- Garnish with green onion and serve. Enjoy!
How goes it? What have you been eating/watching/enjoying lately?
We also watched The Help recently – a very very good movie. Did you know we don’t have a TV? When we do watch movies we watch them on one of our laptops.