No doubt there is some Kentucky soup I could feature, but I don't know what. Yesterday in our meeting we were learning about the impact of hunger around the world, focusing particularly on Haiti and Democratic Republic of Congo. Two projects that are underway in those countries are to grow the moringa tree. This tree, which can grow in even the worst of soil, has edible leaves, roots and pods. It is a source of vitamins, of iron and of calcium. Its leaves can be eaten like green vegetables, or dried and ground into flour that can be mixed into porridge or made into cookies!
Well, I have no moringa soup recipe, but many parts of the world depend on sweet potatoes for food, so how about some sweet potato soup?
----------------------
CARIBBEAN SWEET POTATO COCONUT SOUP
Serves 12
Serves 12
4 cups chopped onions
2 cups chopped celery
2 Tablespoons vegetable oil
2-1/2 Tablespoons grated fresh ginger root
1 Tablespoon curry powder
1/2 teaspoon ground nutmeg
5 bay leaves
1 Tablespoon salt
8 cups of water or homemade vegetable stock
10 cups peeled and cubed sweet potatoes
1 teaspoon freshly grated orange peel
1/4 cup dark rum
2-1/2 cups pineapple juice
Two 14-oz. cans reduced-fat coconut milk
1/4 cup fresh lime juice
In a large soup pot, sauté the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
Add the ginger, curry, nutmeg, bay leaves, and salt and sauté for another minute, stirring constantly. Add the water or stock, sweet potatoes, grated orange peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 minutes.
Remove and discard the bay leaves. Pour the pineapple juice and the coconut milk into the soup pot. Puree the soup in a blender in batches until smooth. Stir in the lime juice.
If desired, garnish with cilantro or scallions and/or toasted coconut.
This is an adaptation of a Moosewood recipe.
------------------
9 comments:
The program you are involved with sounds very worthwhile. It is hard to imagine that so many people go to bed hungry when some of us have so much. Thank you for doing this very important work.
This looks really good - and easy and I will try it soon. I love all the ingredients - I really like how you pop a recipe for us Donna - it inspires me to cook something new.
At least it's not snowing in Kentucky. Hope your meeting goes well. It's so nice of you to take the time to post the yummy soup recipe. Safe travels.
You're in Kentucky? Only a few states away from me!
In a minute, I'll click on print. Another yummy recipe from Donna for my file :o) Have a safe trip back. I hope you aren't traveling in the nor'easter...
Laurie--I agree; it is hard to believe so many people go to bed hungry.
Ocean--I hope you like the soup when you try it.
Cathy--it was not snowing in Kentucky, but all the folks there were bummed because they lost 100% of their blueberry crop from an earlier hard freeze.
Mary--not only was I a couple states close by, but I flew home through Atlanta!
All--I am home safely; thanks for all your thoughts for safe travels.
So, Donna - Are you back in the middle of winter? Well, glad you're back safely. We have friends who just drove all night from Boston to Toledo because their connecting flight out of Boston was canceled.
Cathy--I am back in the middle of winter, though here mostly a rainy day--maybe snow tonight. Oh no, your poor friends. I watched as some planes were cancelled, but my flights were on time, though a bit bumpy with the big weather system.
I hated sweet potatoes as a child because I thought they were stringy (dates too!) The sweet potoatoes I get now are so delicious and are a family favourite. Thanks for another great recipe.
Ruth
In this country we seldomly think about those who go to bed hungry til we see the eyes of hungry children drift across out television screen at night. Thank god there are people like you out there.
Post a Comment