My friend Oliver and I have a tradition — every Wednesday we cook dinner and watch TV together. Throughout the years, we have made it through the many seasons of Buffy the Vampire Slayer and Alias. More recently we have veered toward
trashier things like Gossip Girl and The Vampire Diaries, and even went so far as to watch the Real World when it filmed in Portland.
A year or so ago we found ourselves in a lull between episodes of something and decided to check out The Killing, which we had both heard good things about. The show follows two Seattle detectives, Linden and Holder, as they solve the mystery of Rosie, a 17-year-old missing girl.
We were instantly hooked, until we realized the show was only planned to be two seasons long. Cue instant distress and sadness. This show was too good, too engrossing, too suspenseful not to continue!
And then the Netflix Gods, the same ones that brought back the final season of Arrested Development, blessed us with a surprise third season of The Killing. Even better, we were further surprised with an unexpected fourth season. Linden and Holder were coming back to us!
Last week, full of bittersweet excitement, we watched the last three episodes. While our emotions were riding an adrenaline roller coaster, our hunger was being soothed by a bowl of the most delicious sweet potato soup I’ve ever eaten.
It was creamy and slightly sweet with enough heat from the curry and ginger to pack a punch. In fact, the ginger was pretty serious. I love ginger and can eat candied or pickled ginger by the handful, but if you aren’t as big of a fan, remove the pieces before blending.
No matter the level of spice you like, I think you’ll enjoy this soup.
The best thing is if you bake the sweet potatoes in advance, this comes together in around 20 minutes. Hard to beat that on a blustery autumn day when there’s good TV ready to be watched!
Sweet potato soup with ginger and coconut milk
serves about 4
Slightly adapted from this recipe
- 2-2.5 pounds of orange-fleshed sweet potatoes
- 1 medium onion, diced
- 1 TB coconut oil
- 1 inch piece of ginger, peeled, sliced thinly
- 1-2 TB red curry paste (I like Mae Ploy brand)
- 1 can coconut milk, full fat, unsweetened
- 3-4 cup vegetable or light chicken stock
- 1-2 limes (optional, can also sub lemon juice)
- 1 TB fresh chives, chopped (optional)
Bake sweet potato in oven at 400 degrees until tender, 45 minutes or so depending on size. This step can be done a day in advance.
In a large pot over medium heat add coconut oil. Then add onion and ginger and sauté until the onions are fairly tender. Add curry paste, allow to cook until fragrant.
Add coconut milk and stock, stirring well to incorporate fully. Simmer for about 5 minutes.
If you want to remove some of the ginger, this is the time!
Scoop flesh from sweet potatoes, add to pot. Mash with a potato masher or a large spoon until the mixture is fairly creamy. Transfer to a blender and puree until smooth (careful not to get burned!).
Thin with more stock if necessary, adjust seasoning with lime juice, salt and pepper. Top with chives if desired.