- 2 sweet potatoes
- about 1 tsp minced garlic
- 1 diced carrot
- about 8 oz chicken broth
- 3/4 cup plain rice milk
- about 2 Tbs ghee
- Cinnamon, clove, and nutmeg
First, I peeled and diced the sweet potatoes (with one break halfway through—wow, they are hard to cut), then added garlic, chicken broth, milk, salt, and spices. Immediately, I noticed how weird the whole mixture smelled. I’m going to blame either the garlic or the combination of broth and rice milk.
I put the lid on, set Gretel on high for about 15 minutes to get the temperature up, then set her to low and went to bed. The next morning, the sweet potatoes and carrot were mushy and the whole thing smelled very spicy. A good fragrance, but still weird. I mushed the soup with a fork and spoon. I tried it; the taste was…debatable. I had a minor freakout—two sweet potatoes is a lot to waste if you don’t get to go food shopping very often!—and did my best to come up with a way to rescue this soup-thing before it got too mushy.
Hoping for the best, I added some ghee and agave, as well as more spices, waited for it to cool down, then spooned it into two tupperwares.
I just finished eating this sweet potato soup for lunch. Verdict? A win!
It’s smooth, but still has texture. The spices I keep finding myself using work really well with it, and it’s filling. Next time, I won’t use garlic or rice milk (maybe almond milk instead). I don’t know why I used carrots. It might just have been because they, like sweet potatoes, are orange.
Anyway, I’ll tuck this away for the next time I feel crumby and just want something easy and mild.