Dear Country Mouse,
Oh my gosh it is so dark and rainy up here. I do love it, but seriously it is rain, rain, rain right now. I’m trying to send some of this dripping, wet, goodness southward, but I have yet to succeed.
Your succulents are so wonderful! How fun to find the old pieces of ceramic-ware to turn into pots. Come spring, I think I will do that with a couple of my cracked tea pots I’ve been holding on to.
I made a nice sweet potato and lime soup today. Just note, I kept it vegan for the sake of some of my regular customers that I was expecting, though it would be lovely with chicken stock instead. You’d think my food truck was vegan as lately all the recipes I send you tend to be vegan. But truth is, as you know, we are far from it.
Vegan Cream of Sweet Potato Soup
Bake at 400 degrees for about 45 minutes or until soft:
2 lbs sweet potatoes
In a decent size pot sauté for several minutes:
1 teaspoon safflower oil
1 large sweet yellow onion chopped
Add and continue to sauté for several more minutes:
2 cloves garlicchopped
Add and simmer for 20 minutes:
4 cups vegetable stock
Once the sweet potatoes are cool enough to handle, peel and blend with:
1 14-ounce can coconut milk
Continue to blend adding the soup stock and add:
2 limes zest and juice
3 tablespoons molasses
1/2 teaspoon paprika
1/2 teaspoon saltor more to taste
1/4 teaspoon allspice
1/4 teaspoon black pepper
Return to the pot and bring to a desired temperature.
Also, I liked it with tabasco and fresh parsley or cilantro on top.
Anyway, I love you to pieces! Thanks for the cool idea on plant pots, I will be on that soon.
Hugs and hugs again,