It was delicious! If you're interested in trying it, the recipe is below:
Sweet Potato and Carrot Soup with Coconut Milk
Ingredients
1.5 pounds of sweet potatoes, washed and cut in half
1 pound of carrots, peeled
5 tablespoons of olive oil
2 onions, peeled and cut in half
1 full head of garlic (cut the top off the garlic bulb to roast with the vegetables)
2.5 cups of vegetable stock
1 can of coconut milk (13.5 oz. can)
Salt & Pepper to taste
Instructions
Place the halved sweet potatoes, peeled carrots, halved onions, and head of garlic into a baking dish. Drizzle olive oil over all of the vegetables.
Season generously with salt and pepper.
Cover the roasting pan with foil.
Road them in a 350-degree oven for 30-40 minutes, or until they are tender and caramelized. Depending on their size, cooking times may vary.
Once the vegetables are done roasting, remove them from the oven and let them cool a bit.
Add all the vegetables to a blender. Squeeze the roasted garlic from its skin and add to the blender.
Add vegetable stock and blend.
Transfer the mixture to a large pot. Stir in the coconut milk.
Add more salt and pepper to taste if needed.
Heat the soup until it's hot, but avoid bringing it to a boil.
Spoon into bowls, top with a swirl of coconut milk if desired, and serve.
This soup is excellent with a loaf of crusty bread.
Enjoy!
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2023: Sorry, no post on this day.
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2019: Soaking In European Bubbles
2018: Roasted And Tossed
2017: Only A Boob Drives Into A 'Boob
2016: A Citrus Oasis Awaits Me
2015: Ed Travels Light
2014: La Ventanita
2013: Big Fat Proof Of Your Weight
2012: This Could Be Very Confusing For Men
2011: The King Of Thrift
2010: Dances With Sheepskin
2009: The Seat You Offer Your Arch Enemy
2008: The Man With The Silver Handbag
2007: Silver Snowscape
2006: Let Go Let Flow
2005: Sorry, no post on this day. The blog didn’t start until May 2005!
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