There are soups, and then there are meal-soups. This is the latter.
This wonderful, rich soup is the perfect cure for my post-honeymoon blues. We came back from a week in St. Lucia to snow and ice. I'm having a why-am-I-in-New-England moment. It's tropical (like our vacation) and warm (like our vacation) and several of the ingredients were ubiquitous in the frosty, umbrella'd drinks I drank on vacation. It's rich, tangy, and wonderful. I'd imagine it's not bad cold, either.
We pan-fried some tofu chunks with a little salt until they were crunchy, then floated them in the soup.
You can find the original recipe here. Here's our adaptation, with less garlic and a few other tweaks.
INGREDIENTS
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/2 teaspoon curry powder
6 cups good-quality vegetable stock
4 medium sweet potatoes, peeled and chopped
1/2 cup coconut milk
1/4 cup light sour cream
1 1/2 teaspoons grated lime zest
1/4 cup fresh lime juice
1. In a large heavy-bottomed soup pot, heat the oil and saute ginger and garlic for 2 minutes or so, until tender. Add vegetable stock and sweet potato and bring to a boil, then reduce heat and simmer around 20 minutes, stirring occasionally, until potato is tender.
2. Insert immersion blender or remove soup by ladle and blend in blender until smooth.
3. Add coconut milk, sour cream, lime zest, curry powder, and lime juice and heat thoroughly but do not boil.
Serves 6.
