I love to eat. I love food. I love flavorful food. I love the smells of different spices. My best friend Tami laughs at how I cook. I take my spices and I smell them each. I can tell by the smells which spice will pair well with the next to bring out the best in the ingredients the will be adorning.
I started this soup out with the desire to make a Thai Sweet Potato soup. I love Thai food but I am very allergic to lemongrass, so needed to adjust the inspiration. So I went with garam masala. Garam Masala is broken down as this, garam means (“hot”) and masala means (a mixture of spices) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used as an every day season, just as we use season salt, but healthier. The word garam refers to “heat” in the Ayurvedic, meaning “to heat the body”. These seasonings elevate body temperature. This is one reason why I love garam masala, it has healing properties, because of the spices and herbs that are used to make it. The spice recipe can be different just a bit according to the region. In my recipe, I used Simply Organic Garam Masala, which includes cardamom, cinnamon, cloves, cumin, black pepper, and coriander. You could make your own if you like, but this is a very good one that is just enough spice for me.
This soup was made for one or two servings. It’s Vegan and get’s its creaminess from the coconut milk. I hope you enjoy it as much as I have today for lunch.
Vegan Garam Masala Roasted Sweet Potato Soup
* This is a rough recipe, off the top of my head. I would suggest adding the vegetable broth and coconut milk a little at a time and blending, if you need more, use more based on your preference of thickness. Enjoy!!
1 large sweet potato, peeled and roughly chopped
1 1/2 cup organic vegetable, maybe more if you like it a little thin
1/2 cup creamy coconut milk ( canned ), you want the creamy part of the coconut milk, not the water
1 tbsp. olive oil or coconut oil ( but melted coconut oil)
1 tbsp. organic maple syrup
1 tbsp. garam masala
1/2 – 1 tsp. cayenne pepper, based on your spicy preference. I used 1/2 tsp.
1/2 tsp. sea salt
coconut milk whipped for garnish and a sprig of mint
On a cookie sheet place two layers of parchment paper and add the chopped sweet potato. You can add oil and maybe salt, if you like during the cooking process, but I just put my potatoes on the parchment paper and baked on 425 degrees for 12-15 minutes, or until tender.
In a blender, Vitamix or Ninja, add all the ingredients, starting with the potatoes, except for the whipped coconut and mint. Blend thoroughly, until all ingredients are smooth. If it’s too thick add more vegetable broth and a little of the coconut milk. Just a little at at time. Blend and add to a pot, warm it up on medium heat, stir and pour into a bowl.
I added the rest of my coconut milk, some maple syrup, and a little sea salt to my Ninja. Blended it all together and you have a nice whipped coconut cream. I drizzled it over my soup making these designs and added a sprig of mint.
Always remember to Set the Table with Love and Eat Soup! 🙂