Ok, the first step is admitting you have a problem. I haven’t posted to this blog in…a while. It started off innocently enough – I was still cooking, but just didn’t have time to post and also had a brief lapse without a Photoshop license. Then that thing happened that always happens to me – where it’s so hard to come to terms with being behind that I ignore the issue and get way, way more behind. And then there’s no point in coming back from being way, way behind if you’re not going to have some perfectly epic comeback, right? Well, that doesn’t exist, so more time passes. This phenomenon is how I managed to not pay for a physical therapy appointment for a year and also part of my tortured relationship with guitar playing. Anyway, another confession I’ve avoided is that I get 3 meals a day at work. So, yeah. I’m not one of the people anymore. I’m a weekend cook. There, I said it.
Anyway, coming to terms with all this, I’m back. And I have lots of cooking to write about. Here’s one I’ve been meaning to do for a while. I actually made it while feeding a recently wisdom tooth-less boyfriend. It’s healthy, and filling, and yes, easy to chew if you’ve recently been through a dental procedure, but grownup enough for someone who hasn’t. If you live in San Francisco, soup is still a perfectly appropriate thing to crave in late March. No shaved asparagus salad yet! This one is actually very springy, with wilted spinach, bright green peas, a squeeze of lime, and fresh cilantro. It’s got a little curry to keep things interesting, but it stays squarely in the background and lets the veggies take center stage.
Friends, I challenge you to face that thing that you’ve been meaning to do. Here’s to being back in action!
Sweet Potato Soup
Adapted from loveandlemons.com
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon curry powder
- 2 medium sweet potatoes, cubed
- 1/2 cup peas (frozen is fine – is anyone not going to do frozen? no.)
- 1 can lite coconut milk (2 cups)
- 2-4 cups veggie broth
- a pinch of brown sugar
- squeeze of one juicy lime
- a few handfuls of spinach
- handful of chopped cilantro, for garnish
– In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until onions become soft, about 5 minutes
– Add curry powder and garlic and cook for another 30 seconds while stirring.
– Add a squeeze of lime, coconut milk, veggie broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
– At the end, stir in the peas and spinach and cook for another minute or two.
– Top with cilantro and serve.