Today I want to write about the meals we don’t plan for; dinners we make on days we don’t have the time to browse Pinterest or Epicurious to find the perfect dish, or the energy to make that extra stop on the way home from work or school to go grocery shopping. Those mixed feelings of hunger and confusion that come along with the thought of having to “just whip something up”. Recipes can become so easy to rely on that perusing the contents of your fridge and cupboards without any plan at all can seem overwhelming. However intimidating it may be, forcing yourself to have a culinary brainstorm and put down the recipe books every once in a while is good kitchen practice and a great way to improve your cooking skills! Case in point: this delicious sweet potato soup I whipped up the other night completely from scratch and with no recipe to guide me. I will now contradict myself entirely and share the recipe for said soup with you, because it was too easy and yummy not to pass along.
- 2 sweet potatoes, cut into 1-inch pieces
- 1/2 sweet onion, chopped
- 2 Tbsp fresh ginger, diced
- 4 gloves of garlic, chopped
- 1 Tbsp curry powder
- 1 tsp cumin
- 1 pinch red pepper flakes
- 2 cups vegetable stock
- salt and pepper to taste
- Optional garnishes: sour cream, cilantro, avocado
* All of these measurements are approximate as nothing was actually measured during the making of this soup. Just taste and make adjustments as you go along. It’s fun!
- Heat a drizzle of olive oil in a large pot.
- Add the onions and sauté for 2-3 minutes, until onions begin to sweat.
- Add garlic and ginger, give it a good stir and sauté for another 2 minutes or so.
- Add spices, sweet potato, and stock, and bring to a low boil.
- Keep the soup on a soft boil for 20 minutes or so, or until the sweet potato softens.
- Use an immersion blender to blend the soup until it has a smooth, creamy texture.*
- Season with salt and pepper and your choice of garnish.