Monday, December 12, 2011

finals week means food. LOTS of food.

Finals weekend is here.
This means several things: Fleet Foxes and This Will Destroy You are on continuous replay in my room. If chocolate supplies are low, bad things will happen. Chances of eating lots and lots of Mexican food are much higher (three times already this week and counting). It also means I crave comfort food and procrastinate like crazy (funny how the majority of this list involves food...)

So this week, procrastination has been manifesting itself through cooking. I've made apple spice cupcakes, cranberry-orange pancakes, 101 ways to cook mac and cheese, pumpkin pies, and enough curry to last me a month. But the most delicious thing by far is this curried sweet potato soup. It really only came into being because I had a whole bag of sweet potatoes sitting on my counter that were soon to be fit only for the compost heap, so I needed a use for those babies asap. I've never really been one to sing the praises of sweet potatoes (more of a pumpkin girl); I didn't even start liking them until last year. But this soup... ohhh man, this soup. I made it for five of the pickiest eaters on earth (aka my younger siblings), and by the end of the meal, they were all volunteering to be my slaves for life. Okay, not really. But they all loved it.
ENOUGH TALK, here's the actual recipe.

Curried Sweet Potato Soup

Makes about 4-5 servings, depending on how hungry you are. 

3 large sweet potatoes 
1 can chicken or veggie stock (15 oz)
1 can coconut milk (12 oz)
2 large garlic cloves
2 Tbsp extra virgin olive oil
3 tsp ginger
1 tsp curry powder
1 tsp cumin
1/2 tsp cinnamon
pinch of chili powder
black pepper to taste
fresh rosemary (dried is fine as well, though not as flavorful)

Mince garlic and briefly saute (about 3 min) in olive oil in a soup pot over medium heat. Add chicken stock. Peel and cut sweet potatoes into 1-2 inch pieces, add to pot. Try to keep them submerged in the broth (this will shorten cooking time). Cover and cook over medium heat for about 15 minutes, or until sweet potatoes are soft. 

At this point you can either use a fancy-schmancy immersion blender or transfer it to a food processor. I however, being a poor college student, do not own fancy kitchen techware. I use a good ol' masher. This is also because I don't like my soup 100% pureed, I like to keep some texture. 
After blending by your method of choice, add coconut milk, rosemary, and spices. I usually add a good sized sprig of fresh rosemary (the equivalent of about 1/4 tsp dried). The spice measurements here are quite subjective, I switch up how much of each I add every time I make this. 

Pour into a bowl and eat with a blissful expression. 

So my procrastination here result in something somewhat productive... right? Back to studying Thorndike's law of effect and schedules of reinforcement in punishment and alternative folk medicinal remedies! And by studying what I really mean is that I'm going to cook brownies and watch Doctor Who.
good luck to all of you with final exams coming up! Eat this soup. It seriously helps with studying. :]