I didn’t intend to share this recipe with you. It wasn’t on my list of things to try for the blog. It was actually just the dinner I made on a rainy Sunday evening. But, seeing as it turned out really well, I snapped a few pictures and here we are.
If you know me well, you know that I am not the biggest fan of soup. I don’t really like the thin brothy ones that I have to try to slurp from a spoon, but only end up splashing everywhere. I also tend to get bored while eating them, wishing I had something to chomp on every now and then. And, I abhor any kind of store-bought soup. So, that leaves me with making my own every now and then. I like substantial soups that tend to be a bit chunky. I want to be able to chew a bite every now and then instead of just swallowing my entire meal. I had been planning on making a curried sweet potato and coconut milk soup for some time, but was waiting for the temperatures to drop a bit. This past weekend, we got a cool front and quite a bit of rain so it was perfect soup weather. I remembered seeing a smoky red lentil soup in Sara & Hugh’s new cookbook, so I decided to sort of merge the two based on what I had.
This is probably one of my favorite soups to date. It’s slightly sweet from the coconut milk and sweet potatoes with a nice bit of heat from the curry powder and paprika. I left it a bit chunky so that there are nice veggie bits to chew. And, I would seriously consider the garnishes I list below because they take the soup to the next level as well as rounding out the flavors.
On a completely different note, I have something in the works for Sweet Miscellany that will be taking a lot of my time in the near future. I’ll share the news here as soon as I can. I hope to still have time to post a recipe here at least once a week, but I will go ahead and apologize now if I fall behind.
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