This week my food inspiration came from the New York Times. I’m an avid fan of the publication, particularly their puzzles, and while I’ve seen their recipes from time to time on Facebook I have never made one. While that still remains true — I have never tried a recipe recommended by the NY Times — I definitely gathered some good intel from them this week. The original recipe I looked at was for this Slow Cooker Coconut Curry Soup, however I have a stipulation that if I make something in the crockpot it should be a full meal. I’m cooking for myself, and to have a whole crockpot full of soup but to still need a sandwich or something on the side seems silly; a crockpot full of soup can easily feed me for four nights so instead of making this soup I took the thai/crockpot/sweet potato inspiration and headed in the direction of a more hearty soup that would be a full meal in a bowl.
What I came up with was this Thai Sweet Potato Soup, which left everything in chunks and added in more veggies to round things out for a more filling soup. I chose to add mushrooms the the recipe also, because they’re delicious and why not? I did add those at the end so they would just cook a bit, not get soggy cooking over the course of a full day.
I have to be honest about this one — while it was tasty and filling it wasn’t as delicious as my soup last week, nor was it quite as tasty as I was hoping for. It was, however, warm and filling, and paired with an egg-roll on the side it was nourishing and got the job done.
In our household growing up we would say a recipe was “company food” if we really like a meal — meaning that the food was good enough to
serve to friends at one of my parents many dinner parties growing up. Things on the list include cold sesame peanut noodles, artichoke chicken, my dad’s famous spaghetti sauce, among others. I would most definitely not qualify this soup as company food. It wouldn’t be bad for a family of four to finish up in a night or two, but it certainly wasn’t worth eating four days in a row. I did end up freezing half as I got called unexpectedly out of town this week, so I imagine by the time I eat it again it’ll be plenty tasty to enjoy for two more nights.
I’ll be back next week with some tips on how to re-purpose your Thanksgiving dinner leftovers. Until then, I’m wishing you a very happy holiday for you and yours, may your week, and your year, be filled with thanks, gratitude, peace and love. ❤