Sunday, January 12, 2014

Spiced Sweet Potato Soup

A new year, the Gregorian calendar tells us.  What will 2014 bring?  For me, it brings a return to blogging.  Inspired by my time at the Atlanta Veg Fest, I am recipe developing and testing once again and posting the results here.  I am still pretty busy in my non-blogging life, but I realized that I really needed the creative outlet that is this blog.  Plus, I met so many great people in Georgia who love what I do, even though I had not been doing it for a while.  So thanks to everyone: the people who email me about the recipes they like, the almost 27,000 likes on Facebook, the amazing people I have met in person during my travels, etc., etc.  Here's to the vegan family in 2014!

This Christmas Santa brought me a Breville FastSlow Cooker--a slow cooker and a pressure cooker all in one.  My mom never was into the whole crock pot thing, so it's not something I am familiar with.  If you are also unfamiliar with the ways of the slow cooker, this recipe will show everything you need to know.  The beauty of slow cooking this soup (besides dinner being ready when you come home from work) is that is makes the chunks of sweet potato tender and delicate without being mushy and breaking apart in the broth.  Delightful.  This soup is reminiscent of Indian dal, and so its warm spices and hearty lentil goodness are perfect for a cold polar vortex kind of day.

- 2 tbsp oil
- 4 cups of sliced onions (halve and slice onions, then measure)
- 6 cloves of garlic, minced
- 1 jalapeno, de-seeded and minced (optional, or more if you want more heat)
- 2 tsp garam masala
- 2 tsp chili powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 cinnamon stick
- 4 whole cloves
- 6 cups of peeled sweet potato chunks (large, but still bite-sized)
- 1.5 cups chopped tomato (canned or fresh)
- 1 cup red lentils
- 6 cups vegetable stock (or water)
- 1 tsp salt (or as needed, to taste)
- chopped cilantro for garnish (optional)

This method is for the Breville FastSlow Cooker.  You may have to adjust for your own appliance.
1. Set the slow cooker to the saute setting.  Sauté onions for 8-10 mins, until deep golden brown.  Add garlic and jalapeno (if using) and sauté for 1 min.
2. Add spices and sauté for 1 min.
3. Add the remaining ingredients and mix well.  Adjust salt as needed (it depends on how salty your broth is).  Put the lid of the slow cooker on and cook for 8 hours.  Adjust seasoning as needed.  Top with chopped cilantro if you like it.  Serve.


Quiltbug said...

Welcome back. You have been missed

Lisa @ Je suis alimentageuse said...

I'm glad you're back for 2014! I'm just started my vegan journey and your blog is a great resource for beginner vegans =) This recipe looks great, the spices look so warm and inviting! Happy new year!

Anonymous said...

A2wesome!!! I love following in your blog and especially your great recipes! Happy 2014!

East Meets West Veg said...

Looks yummy! I am interested to see how you like the pressure cooker aspect of your new appliance.

ada amran said...

Welcome back Vegan dad...look forward to more recipes!!

Veronica said...

We made this last week without a pressure cooker - it was really yummy and is now on my favorite list of foods! Thank you for the recipe.

The Van said...

I'm making this for the second time today and my house smells amazing. Thanks for posting this recipe, I always struggle with ways to make delicious vegetarian meals in the slow cooker. We have a conventional slow cooker so I just cook the onions on the stove first and it turns out beautifully. My husband and I LOVE this recipe. Glad you're back to blogging. :-)

Judith said...

This is an excellent recipe. I made some adjustments only due to what I had on hand: slightly less sweet potato and stock, slightly more tomato, and only cumin/turmeric. Made it in a regular slow cooker on high for 3 hrs due to starting it later in the day. Delicious and very nice to see you back, VeganDad.