Even when it’s hot as hell, something about me always wants soup. Is it the comfort food thing, blah blah blah? I don’t know, all I know is that I am always up for soup, even in this wretched August weather [actually, it was only like 70-something today, but go with it for narrative sake.] This turned out so fantastic, I will definitely be making it again. It’s a nice orange color [ignore that camera phone picture, it’s actually vibrant], and between the quinoa and tofu, it’s pretty protein-packed. Plus, it’s easy to make, you barely even have to chop things!
Curried Coconut Sweet Potato Soup
-1 tbsp olive or coconut oil
-1 white or yellow onion, sliced
-1 jalapeno, sliced
-1 mighty-sized sweet potato, cubed
-4c veg broth
-1/2c quinoa [remember to rinse it first!]
-1c coconut milk
-juice of one lime
-salt and curry powder to taste
1. Saute the onion and jalapeno in olive oil until onions are starting to get translucent.
2. Throw the sweet potato in, followed by the broth and quinoa. Put a bit of salt and curry powder in, but not too much. You’ll add more at the end, and it’s always easier to add more than take out. Bring to a boil, then cover and simmer until the sweet potato is soft.
3. Blend everything [in batches, you don’t want soup on the ceiling] and then put back in the pot.
4. Add the coconut milk and lime juice. Enjoy!
I also was thinking of some sort of chunky addition. The Mister once made a butternut squash soup that was already delicious, then added in chunks of faux chicken nuggets that made it outstanding. I wanted that idea but didn’t really want all the stuff that goes into faux chicken. So tofu it is! As always, if you freeze your tofu in advance and thaw it the day of, it is really easy to squeeze all the water out, avoiding the pain of pressing the tofu, and it also gives you a really toothy texture.
curried tofu croutons
-1 package extra firm tofu, frozen, thawed, and squozen [shut up, it is too a word]
-olive or coconut oil
-salt to taste
-nutritional to taste
-curry powder to taste
1. While the soup is simmering, cook up your tofu! Cube the tofu and cook it with all that other stuff in a cast-iron skillet until it is cooked through and getting crunchy on the edges. Add that to the soup at the very end, when you’re plating the soup, almost like a garnish.