"In lieu of dog food, your second best bet would be sweet potato," she told me. That's when I started my love affair with this amazing food.
So here is my recipe for sweet potato soup serving 6. Be advised, this is a pureed soup so you'll need a food processor or blender.
3 medium-sized sweet potatoes
5 stalks of celery
2 cloves of garlic
1 medium onion
2 Tbsp kosher salt
4 Tbsp curry powder (or more or less, according to your taste for curry)
3 Tbsp olive oil
3 cups chicken stock
3 cups water
I have a coconut in this photo but alas, the water was sour and I didn't use it. I don't think it adds much to the soup but it sure added to the kid-fun. What a cheap novelty!
Anyway, when it was a done and made, I didn't miss the coconut water so let's omit it.
Next, cut up the onion and celery, coarse or fine. It doesn't really matter since it will all be zipped in the food processor later. Saute these in the rest of the oil until soft. Reduce heat to med/low before adding the garlic and the curry together. Cook that for 2 more minutes.
Pour the chicken stock and water over the whole works and cover. Simmer about a half hour. This waiting period is the time we like to spend being nostalgic about things that are currently happening:
My six-year-old says, "Remember that time when I was six and we were making curry soup? The smell reminded me of Christmas!"
Then she tasted the coconut water and screwed up her face, "But the coconut milk tasted sour and gross... when I was six."
Server with some sprigs of something and with a drip of cream to swirl. Drawing in soup with celery leaves- that's a first for the little ones!