Wednesday, 1 January 2020

What We Ate Wednesday-- Sweet Potato Soup with Leftover Orange Cranberry Sauce

Hello lovelies! Happy new year! I hope 2020 will bring clarity and good health to you all.

This recipe came about by accident. A week or two ago I posted THIS RECIPE from the cookbook Vegan in 15. Then came Christmas where I made a delicious orange cranberry sauce. But alas! There are but two of us and so there was leftover cranberry sauce. What a shame. As I was trying to figure out what to do with it, I had the thought to add it to a sweet potato soup. And what better recipe than this quick and easy one. I just omitted the curry paste and used the cranberry sauce instead. Genius.

Don’t forget to chop your veg into rice sized pieces in a food processor. It really makes this soup get done in less than 20 minutes.
This picture does not do it justice--it was more of a pink colour in person. 

 Sweet Potato and Coconut Soup with leftover Cranberry Sauce
1 onion, roughly quartered
2 medium sweet potatoes, roughly chopped
1 large or 2 small carrots, roughly chopped
400ml tin coconut milk
tin refilled with water
1 tsp vegetable stock powder (or half a stock cube)
1 cup leftover cranberry sauce

Cranberry Sauce
300 g fresh cranberries
1/2 cup water
zest and juice of 1 orange
1/3 cup liquid sweetener of choice (we like it tangy...but if too tart for you add a TB or two more)
Boil until the cranberries pop and break down and it thickens. Let cool.

1. Heat 1/4 cup water while you chop your vegetables. Throw your onion in a food processor and blitz then add to pan.
2. In your food processor, add the sweet potatoes and carrot and pulse til the size of rice grains. You may have to do this in 2 parts...all of this would not fit in my machine in one go then throw into the pan with the onion and curry paste.
3. Add the tin of coconut milk and refill the tin with water and add to the pan. Add the stock powder/half a stock cube and bring to the boil as quickly as you can.
4. Vigorously simmer for 10 minutes with the lid on then test for doneness. My sweet potato was soft after 10 minutes. Stir in your cranberry sauce and simmer for a few more minutes.
5. Remove from heat and quickly blend with an immersion blender. Add salt and pepper to taste and serve.

1 comment: