I got a little closer to my family cooking goal last week, when I made something that all three of us could eat. Cooking and planning for Ben’s meals has taken precedence, so Chris and I end up eating a lot of fried eggs and buttered noodles for dinner these days. I even catch Chris stealing bites of Ben’s food from time to time, just so he can have something homemade.
It turns out the solution, for now, is soup.
I never think of soup as a dinner option – it always seems like a lot of prep for the payoff, I tend to think it’ll be bland, and my fickle appetite can’t always deal with the prospect of eating an entire vat of soup for the week. But with a pantry full of sweet potatoes and the choice of takeout or buttered noodles ahead of me, this soup was the perfect solution. I’ve been sneaking spices into Ben’s purees for weeks now, and I found a recipe that, aside from the red pepper flakes, had all ingredients that he can eat.
Curried Sweet Potato Soup, from The Splendid Table
1c chopped onion
2 cloves garlic, finely chopped
1 large knob ginger, grated (about 1 Tbsp)
1 tsp cumin
1/2 tsp coriander
1/4 tsp cardamom
1/4 tsp turmeric
1/8 tsp red pepper flakes (I left these out for our littlest tongue)
2 1/2 lbs peeled diced sweet potatoes
6c chicken broth
goat cheese or yogurt
Heat 1 Tbsp of olive oil in a dutch oven or large stockpot. Saute the onion for about 10 minutes, or until soft. Add the garlic and spices, saute for another minute. Add the sweet potatoes and broth and bring to a boil. Reduce heat and simmer until the sweet potatoes are soft, about 20 minutes. Turn off the heat and puree the soup with a hand blender (or, allow to cool and run it through a blender in batches). Season with salt and pepper to taste, and garnish each bowl with a dollop of goat cheese (or yogurt if you’re a baby).
Now all you need is a spoon – choose your tool. I upped the iron content and thickness on Ben’s bowl with a bit of turkey puree, and we were free to eat as a family.
I think it’s a hit.