I run across so many recipes every month that interest me. I tear (or print) them out, and set them aside, knowing I will eventually get to them. I have a huge stack on my desk. I’m looking at it right now.
Then there are the recipes that scream, “MAKE ME RIGHT NOW. OR ELSE!” The stack of recipes that have been waiting their turn get bumped. Again.
This one was a screamer. The picture, the description, the ingredients – a recipe trifecta. And it’s vegan, accommodating everyone. I altered it just a touch from the fabulous Everybody Likes Sandwiches and where she originally found it, here. I can’t explain it any better than she did. Velvet. The texture is pure velvet. And the flavors are an incredible mix of sweet and spicy. SooOOO good. (I also got to use my immersion blender – or “boat motor,” as I like to call it – which is always fun.)
However, right out of the starting gate, this dish posed a problem. The likelihood that Paul would enjoy it was very slim. Soups are not only at the bottom of his desired list, but sweet potatoes and yams aren’t on that list at all. I thought maybe, just maybe, since they’re pureed, than that would change his mind. Well, guess what? He…drum roll, please…still hated it. Sigh.
He was a great sport, though, pretending to like it in front of the kids, so they wouldn’t be jaded. And they loved it. Then when we were all finished, he secretly made himself a PB&J sandwich.
If you are serving this to kids, keep in mind it’s spicy. You might want to cut back on the jalapeno or cayenne pepper, depending on their tastes. Or just fix them a PB&J, too. More of this golden delicious soup for you.
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