To kick things off we started with a good seasonal soup. We picked up some sweet potatoes and green bell peppers at the local co-op, so that was the inspiration. Add to that a crusty baguette from a local bread maker and you've got dinner. This was simple and relatively quick for soup, but tasted so fresh and delicious.
4 sweet potatoes
3 green bell peppers
1 and 1/2 whole heads of garlic
3 to 4 cups organic 'no-chicken' veggie broth
1 cup water (if necessary)
1 can organic light coconut milk
1/2 teaspoon nutmeg
1 teaspoon curry powder
crushed red pepper flakes (we used three dried whole cayennes)
thai basil leaves
salt & pepper
Peel the sweet potatoes and dice. Core and slice the bell peppers. Remove peel from garlic. Toss all with olive oil and spread out in one layer in a roasting pan. Season with salt and pepper and roast at 400 degrees until potatoes are tender (about 30 minutes depending on your oven).
Let cool after removing. Transfer veggies to a food processor and process until smooth--you may need to add a little water. Transfer mixture to soup pot and add the remaining ingredients, reserving a few basil leaves as garnish. Bring soup to a boil and then simmer for 15-20 minutes. Serve with crusty bread.
We also enjoyed one of Tore's home-brewed ESBs (Extra Special Bitter). More on that later...