It is a wet miserable day here today and all I wanted was to stay in bed snuggled under the covers. The next best thing is to get in the kitchen and whip up some goodies to eat.
I love make recipes that I can take to work the next day, so thinking ahead to my lunch tomorrow, I decided on soup. I prefer sweet potatoes to butternut squash in soup for some reason, and I feel that they have more a flavour themselves instead of taking on the flavour of whatever you cook them with.
I also love to roast vegetables before making most soups with them as I like the caramelisation that occurs when they bake. I bake the sweet potatoes until just soft and then I add them to the sauce pan to cook a further 15 minutes in stock before giving them a blitz with the hand blender until smooth. Then add the coconut milk and warm through. It might be worth mentioning that when you put the potatoes on to cook in the stock, just add enough to barely cover the potatoes. You don’t want the soup to be too thin as you will be adding the coconut milk at the end.
Once the soup has warmed back up after adding the coconut milk, remove it from the heat and stir in a bit of maple syrup and a knob of butter. I added a spoonful of coconut yoghurt for garnish, and a drizzle of maple and served with a slice of granary bread. The soup had jus a hint of sweetness, and was hearty and filling and just what I needed today.