Christmas baking has been put on hold! The Baking element in the oven went out as soon as the cookies went in! Now were stove top bound until the part gets here. Christmas is around the corner so I am hoping the part shows up soon.
Josh on the other hand has been complaining about all the cookies and pie he will not be able to eat. I think he took it harder than I did. I am looking forward to creating meals on the stove. I like to look at it as a challenge. I’m just happy the stove is still working, and even though the oven is out the meals will still be just as good.
I made creamy sweet potato soup with rosemary for dinner. I used coconut cream in the soup, but if you cannot find any feel free to use coconut milk. I suggest using a can version instead of the coconut milk in the carton. The soup is a perfect way to stay warm on chilly nights.
Sweet Potato and Rosemary Soup Recipe:
3 large sweet potatoes (peeled and diced)
1 small onion (diced)
2 garlic cloves (diced)
1 tsp dried rosemary
1 tsp salt
2 tbsps. olive oil
1.5 cups chicken stock or broth
¾ cup coconut cream
Recipe Directions: Place burner on medium heat. In a medium sauce pan combine olive oil, rosemary, salt, onion and garlic. Sauté until onion is translucent; add sweet potatoes and stir for two minutes. Pour chicken stock over sweet potatoes and let simmer for 35 minutes or until sweet potatoes are tender. Transfer mixture to a blender or food processor and blend (I used an immersion blender) until creamy. Place back in the pot and add coconut cream to the soup. Simmer for five minutes, once done add soup to bowls and serve with crusty bread.
Yummy! Love the addition of coconut milk in this soup!
Thanks I am a big fan of coconut milk! 🙂
This has to smell amazing! Big time yum!
Thanks Pamela 🙂
What a gorgeous soup! We’re due for another blast of cold air this weekend and I think I’ll add this to our dinner menu. Thank you for sharing!
Hope you get your oven fixed soon Shundara 🙂 In the meantime, loving this soup! It been so cold here lately so a bowl of this soup would be perfect. Adding the coconut cream sounds lovely 🙂
Thanks Kelly! I am mad to miss out on the baking, but I am happy I have your blog to gawk over 😉
I love using coconut milk in soups — this looks yummy & I love the colour!
Thank you it was definitely addictive! 🙂
I had a bunch of fresh rosemary and I didn’t want it to go bad (hard to use it all up when cooking for one!) so this was a great recipe to use it on. Used all organic ingredients and every flavour just seemed to *pop*, so delicious!
I am so happy you enjoyed the soup. 🙂 I couldn’t agree with you more the flavors do pop!