Weekend Recipe: Chicken + Sweet Potato Soup

In the summer, I love salads but in the winter, I love soup. As the snow fell fast this weekend, I put this Chicken + Sweet Potato Soup on the stove to simmer and was pleased with how it turned out. It was thick, satisfying and made enough for three days worth of lunches.

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Sweet Potato Red Lentil Coconut Curry Soup

It's hard to believe that the first day of October is upon us... It seems like it's only June, with the whole summer in front of us, but I have a feeling the holidays will be here before we know it.  With the prediction of 50 inches of snow in the Mid-Atlantic area this Winter, I look forward to making more soups and stews, that are hearty and filling.  There's something about a nice, filling soup that warms the soul. I came across this one on the Purely Elizabeth blog (if you haven't tried her boxed cookie and pancakes mixes, I highly recommend - no hydrogenated oils, no GMO, no refined sugars) while perusing Facebook one afternoon.  It's thick, like a stew, full of flavor and perfect for a Meatless Monday meal! (It also reheats nicely)

Sweet Potato Red Lentil Coconut Curry Soup

Ingredients

  • 3 sweet potatoes, peeled and diced into small pieces
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp fresh grated ginger
  • 1 garlic clove, minced
  • 4 cups of vegetable stock
  • 1 can of light coconut milk
  • 1 tbsp red curry paste
  • 1 cup red lentils
  • salt to taste
  1. Preheat oven to 425. Toss sweet potatoes with 1 tbsp of olive oil and roast for 25 minutes.
  2. Meanwhile, in a medium pot, sauté the ginger, onion, garlic in oil until softened.
  3. Add all the other ingredients, simmer, covered, for 25 minutes or so.
  4. Add roasted sweet potatoes and continue to simmer for 10- 15 minutes.
  5. Use an immersion blender (or food processor) to blend into smooth or desired consistency.
  6. Enjoy!

Sweet Potato Queen

In London, I ate.  I'm thankful that we did a lot of walking, because I survived on the beige diet for two weeks (read: pasta, bread and sugar) and dessert every night.  With foods that my body isn't used to eating on the regular, it was nice to come home and cook healthy, fresh foods. Originally slated to land on Thursday night, the airline told us that the plane was having mechanical issues, therefore the flight was canceled.  We were booked on the next available flight, which was 5pm the next day.  Guess what? Another night of the beige diet! I told myself that once I was back, I was going to go back to eating clean (non beige) foods, but for the meantime, I enjoyed the pasta. To be clear, I am a believer in moderation -- I enjoy desserts, bread and pasta, but I blew the doors off of moderation while in London and it was time to get back to a routine.

First meal was Sunday dinner.

Deciding to go light with a salad, I made a go-to recipe that is easy, hands off and filling.  It's also perfect for most guests, as it's vegan, as well as gluten and dairy free.  They are called Ganesha's Sweet Potatoes and Italian-Style Sweet Potatoes from Kimberly Snyder's book, The Beauty Detox.  They taste decadent, but they are clean eating at it's best and full of good nutrients. You'll thank me! Below are two different recipes, both divine, for sweet potatoes.

Recipe #1:

  • 2 pound sweet potatoes cut into 2-inch chunks
  • 2 Tbs. coconut oil
  • 1 Tbs. curry
  • 1/2 turmeric
  • 1 tsp. Celtic or Himalayan sea salt

Recipe #2:

  • 2 pound sweet potatoes cut into 2-inch chunks
  • 2 Tbs. grapeseed oil
  • 1 Tbs. dried oregano
  • 1 Tbs. dried rosemary
  • Cayenne pepper (to taste, optional)
  • 1/2 tsp. Celtic or Himalayan sea salt

Directions (the same for both recipes):

Preheat oven to 350˚F.  Toss the potatoes with the coconut oil, curry, turmeric and sea salt.  Bake in the oven for 1 1/2 hours, or until cooked through well and crispy on outside.

{side note: If you have a convection oven, you can use that as well.  I bake them at 400 for 45 minutes, and they're delicious.}