That Beyonce song is in my head. "All the single ladies, all the single ladies" calling them out to circle up, to come together. The only difference is that the song playing in my head is, "All the crunchy ladies, all the crunchy ladies . . ."
Because damn, if these past 10 days haven't been energetically turbulent. I have heard from so many people (and I have been navigating some churning waves myself) that things just feel off, difficult, crunchy.
And so, let's shake it off together. Today ushers in a NEW MOON. Always a good time to let things go and open up to fresh energies.
Some people prefer full moons, I have always preferred new moons.
There's just something about a clean slate that will pull me in every time.
Yesterday, in the comments, Tracey asked me about the recipe for a sweet potato soup I make. Tracey had come to the Squam Studio we ran a few weeks ago (where I cook all the meals, boo-YAH) and she liked one of my soups.
Good news and bad news on that request.
The good news is I happened to have most of the ingredients on hand and Asya coming over for dinner last night so I was already planning to whip up some kind of soup. The bad news is I never actually follow a true recipe so all I can share is what I kinda sorta do. It's super easy and I think you can do great things with this, but you are on your own for getting it to taste exactly right for you.
Step One - Gather Up the following:
- olive oil
- some chopped onion (I use less than half because I don't want a heavy onion flavor)
- 2-3 cloves garlic
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp crushed hot red pepper (I probably use more than that)
- half red bell pepper chopped
- 2 tsp salt (I might use more than that)
- 3-4 sweet potatoes (yams also work)
- 8 cups water
- 1 can (13.5 oz) coconut milk
- optional: fresh lemon (I pretty much always squeeze in fresh lemon juice to soup - you won't taste it but it makes it more vibrant somehow)
- optional toppings: sunflower seeds, chopped fresh cilantro, sour cream, plain greek yogurt
Step Two - Cook
- olive oil goes in the pot
- throw in the onions and saute til soft (pro tip: don't burn them)
- add in garlic, red peppers, spices
- add in chopped sweet potatoes, water, coconut milk
- simmer til sweet potatoes are soft
Blend with a stick blender or in an actual blender (if you don't mind cleaning a blender, I am super lazy so I use a stick blender so I can whip it all together in the same pot).
I grilled up some kale and put that in the bowl first and then ladled soup over top and sprinkled sunflower seeds on top (because that's what I had -- loads of options to top this with, go wild).
Soup, it's what's for dinner.
P.S. Can I just say for the record food bloggers are INSANE. I could no more do this every day while I cooked than walk around with a squirrel tied to my head. Gah.
P.P.S. Thanks to Forrest for snapping photos for me.