Yesterday I spent the morning spectating the Superfrog 1/2 Ironman distance triathlon in Coronado. Friends/teammates Gina Correll, Dori Platt and Leah Green were racing and Mer and Bret came down to spectate. Everyone seemed to have great races even though half of the run was in the sand (ooooh ouch my calves are killing me just thinking about that). It was fun to be on the other side of racing but spectating renewed my appreciation for those who come to watch–I’ve always maintained that watching a race is a WAAYYYY longer day for a spectator. The big news at this race was that Lance Armstrong toed the line. He arrived at transition with a entourage about 25 minutes before the event started. The fanfare was incredible but was even more incredible WAS that Lance went “old school” and raced in a tiny speedo. He eventually won the race, so I would imagine some people might be rethinking their race attire over the coming weeks.
Over the weekend, my good friend Courtney forwarded me a request for the spicy sweet potato soup which was always on my menu in Vermont. Given the fact that I’m in a sweet potato phase, I thought the timing was right to share this on the FSN blog. A big thanks to everyone who posted nice comments about the food.
Spicy Sweet Potato Soup
Mineral rich Grade B Maple syrup is cheaper than Grade A because it is not as refined-thus there is more flavor. Canned coconut milk works well in this soup because it is richer, however any dairy or non-dairy milk can be substituted with equally great results. If you don’t care for spice but want to retain the smoky flavor of the chipotle chili, remove the stem and all the seeds and add only the skin of the chili.
- Preparation Time: 30 minutes
- Difficulty: Easy
- Yield: 5 Cups
- 2 Medium Sweet Potatoes, peeled and cut into 1 inch pieces (large chunks), about 4 cups
- 1/2 Medium Spanish (yellow) Onion, peeled and cut into 1 inch pieces (large chunks)
- 2 Cloves Garlic, peeled
- 1 ½ cups of water plus more to adjust consistency if necessary
- 1/4 Cup plus 1 Tbsp of Grade B Maple Syrup or ¼ Cup Agave Nectar
- ½ Chipotle Chili in Adobo (found in Hispanic section of Grocery Store)
- 2 Tbsp Freshly Squeezed Lime Juice or Apple Cider Vinegar
- 1 Cup Canned Coconut Milk
- 1 tsp Sea Salt and 1 tsp Black Pepper to taste plus more if desired
- Green Onions, thinly sliced, and Vegan Sour Cream to garnish (recipe for Vegan Sour Cream to follow)
- Place Sweet Potatoes, Onion and Garlic in 4-quart plus-size tightly lidded pot and add the water.
- Bring to boil and reduce heat to medium. Cook until Potatoes are tender–about 20 minutes.
- Remove from heat and cool slightly to make handling easier
- Transfer to blender and add Maple Syrup, Chipotle Chili and Coconut Milk and puree until smooth.
- Return mixture to heat and bring up to almost a boiling point.
- Turn off heat and add Lime Juice and Salt and Pepper to taste.
- Garnish with sliced Green Onions and Vegan Sour Cream.
Please let me know if there are any other recipes that you would like to see!