A Steph-and-Megan culinary creation:
Curried Away Sweet Potato Soup
3 large sweet potatoes, peeled and chopped into rough 1-inch cubes (note: we used legitimate sweet potatoes, not yams)
5 cloves of garlic, peeled and roughly chopped
3 T olive oil
1 t salt
1 t fresh ground black pepper
1 T curry powder
1 can coconut milk
2 cups chicken or vegetable stock
1 1/2 to 2 cups water
1 t siracha
2 to 3 T tahini
pinch of nutmeg
In a large baking pan (a lasagna pan works well) combine sweet potatoes, garlic, olive oil, salt, pepper, and curry powder. Toss to coat evenly. Bake at 375 degrees for 45 minutes or until fork-tender.
Transfer roasted potatoes and garlic into a large pot. Add coconut milk and stock and puree with a hand blender. Gradually add water and continue blending until soup is desired consistency. Blend in siracha, tahini, and nutmeg.
Heat through and serve with toasted pita bread.
Makes about 8 servings.