Today I made the most outstanding soup. I had a large baking potato and three small yams or orange sweet potatoes. I decided to caramelize half an onion first. I caramelized it in the big 5 quart pot with some olive oil. I then added some carrots and celery. I chopped up the potatoes and added them in. I then added some water to the pot and let it simmer. After the potatoes were softened, but not mushy, I added some vegetable broth. My preference it better than bullion, but I was out of that, so I went with a pre-made broth by Pacific. I simmered this at low heat for an hour, adding fresh thyme and chopped parsley. I then added the final touch, coconut milk. I let it simmer until it was frothing. Topped it with some Moroccan sea salt. It was tasty and vegan, my first attempt at this soup vegan and I think it went well. Sorry I have no idea of how much I added of everything. I go by the rule to taste or your content preference. If you like soup runny more liquid less stuff.
I had this with some cornbread and I whipped up some tahini sauce to put over rough chopped kale. The tahini was made with the paste, sesame oil, fresh garlic, rice wine vinegar and some water. Just before I tossed it over the kale I mixed in some Tapatio hot sauce to give it a kick. I added some finely chopped green onions and mixed it all together. The beautiful thing about this salad is that you can pre-dress it and it doesn’t get all soggy.