trust me, it was delicious

even though i have no photo to show you! this recipe makes enough soup to feed four people, if they have a sandwich to go with and one of them isn't a 15 year boy. anyone who has one of those knows that there is never enough soup!

Curried Sweet Potato, Carrot and Coconut Milk soup

• one medium size sweet potato, peeled and cut into small-ish chunks
• two small or one medium carrot, peeled and cut into chunks about the same size as the sweet potato
• half a small onion, diced
• one can coconut milk
• two cups broth of your choice (chicken, veggie or water)
• splash of olive oil
• 1 1/2 to 2 tbs curry powder (depends on how you like it)
• 1/8 tsp of cayenne pepper (or more if you like)
• 1 tsp cumin
• 1 tsp ginger
• 1 tsp cardamom (at least, that's what i'm pretty sure was in that bag! it wasn't labeled.)
• salt and pepper

heat oil in bottom of heavy pan (or your soup pan). when it's hot, add the onions and cook until translucent. add liquid (broth or water), chopped veggie and spices. cover and simmer until veggies are soft, about 25 to 35 minutes. remove from heat, add can of coconut milk and use your immersion blender to blend it all down until it's as smooth or chunky as you like. taste and adjust seasoning (the coconut milk will sweeten and thicken the soup a bit, so if it seems kind of salty now, that's okay! remember, you can always add more curry, but you can't add less.). serve with a nice salad, or my new favorite thing, grilled pita wedges.

so ridiculously good! i made this recipe when i came home from work today, because there was some sort of curried coconut soup at work today that smelled amazing. it was a little pricey though, and i thought, "ooh, i can try to make that." so i did, although i didn't make too much because the kids and D don't really dig on indian curry. that being said, they all ate it up, and we have absolutely no leftovers. whoo! that always makes me feel like a rockstar.