Corned Beef with Potatoes and Carrots

St. Patrick’s Day is just around the corner, and what a perfect time to try your hand at cooking corned beef with potatoes and carrots! Though this dish is a traditional St. Patrick’s Day favorite, it is actually a wonderful dinner any time of the year.

I cook my corned beef with potatoes and carrots low and slow in my Le Creuset braiser, but you can do it in a covered casserole dish or even in a Crock-pot. No matter what kind of baking dish you use, remember to cook low and slow to make it tender. Corned beef is not a cut of meat you want to cook too quickly.

My favorite corned beef is the one pictured above from Cook’s. It comes with a pickling spice seasoning packet, and it’s the one I use for this recipe. I rinse my brisket in cold water before cooking.

Spray your pan with cooking spray, and place the rinsed brisket in it, fat side on top. Sprinkle the top with the seasoning packet, pour in 1-2 cups cold water (can use beer for a fuller flavor), add the minced garlic to the water, place onions around brisket, and place 2 rosemary sprigs on top. **Do not add potatoes and carrots at this point.

Cook on 275 degrees for 3 to 3 1/2 hours. Pull out of oven to add potatoes and carrots. Place remaining sprigs of rosemary on top. Return to oven for another hour.

Plate and serve! This recipe for Corned Beef will melt in your mouth. It is incredibly tender and flavorful.

Corned Beef with Potatoes and Carrots
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Ingredients
  1. Cook's Corned Beef with Seasoning Packet
  2. 1-2 cups cold water or beer
  3. 1 tablespoon minced garlic
  4. 1 small white onion, quartered
  5. 4-5 sprigs fresh rosemary
  6. 4 medium potatoes, cut into 2" chunks
  7. 4 carrots, peeled and cut into 3" pieces
Instructions
  1. Spray cooking dish or dutch oven with cooking spray. Rinse beef brisket and place in pan fat side up. Pour in water or beer. Add in garlic and onions. Sprinkle seasoning packet over top of brisket and place two sprigs of rosemary on top.
  2. Cook in 275 degree oven for 3 to 3 1/2 hours.
  3. Remove from oven and add potatoes and carrots. Place remaining rosemary sprigs on top. Return to oven for another hour.
  4. Remove from oven, plate, and enjoy!
The Hill Hangout http://thehillhangout.com/

Pickled Onions

Pickled Onions from TheHillHangout.com

Good evening, everybody! We are about ready to ring in the new year, but I didn’t want 2017 to get away before I have a chance to show you a delicious accompaniment to your traditional southern New Year’s Day meal or any southern meal. I made a batch of these pickled onions today, and they were quick enough that you can make them in about 30 minutes and enjoy them with your good luck meal.

Pickled Onions from TheHillHangout.com

I started out with three medium sized onions, peeled and sliced into 1/4″ or smaller rings. My preference for pickled onions is to use Vidalia onions (check to be sure that they were grown in Vidalia, Georgia, as these are the real deal. You just can’t imitate onions grown in that good Vidalia soil!). However, this time of the year I didn’t have Vidalias, so I used regular sweet onions. They will be a little spicier than Vidalias, but they will be delicious.

Though I am making these in canning jars, I am actually not going through the canning process with these. I will put them in the fridge, so no need to sterilize jars. I filled the jars all the way to the top with onions and packed them down pretty tightly to fit in as many onions as I could.

I don’t pre-cook my onions because I like my pickled onions a little crunchy. Pouring the hot brine over the onions cooks them a little anyway. But if you don’t want any crunch to your pickled onions, you can boil them in a pan of water for about two minutes before you put them into jars.

The brine I used was a combination of apple cider vinegar, water, salt, turmeric, celery salt, cinnamon, sugar, whole cloves, and whole peppercorns. See recipe below for specific measurements, but I brought all of this to a boil and poured over sliced onions. Be aware that turmeric stains terribly. Be very careful not to get it on your clothes, countertops, dish towels and use only jars you don’t mind getting stains.

Pickled Onions from TheHillHangout.com

Once I poured the brine into the jars, I let them cool on the counter. This allows the onions to cook a little in the jars before going into the fridge. Once completely cool, they are ready to be refrigerated until ready to eat. I can’t wait to pull these out on New Year’s Day to eat with my traditional meal of ham, greens, black-eyed peas, and cornbread!

Pickled Onions from TheHillHangout.com

Pickled Onions
Pickled onions are a fantastic side dish for any southern meal!
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Ingredients
  1. Three medium to large onions (Preferably Vidalia, but any sweet variety can be used)
  2. 4 cups apple cider vinegar (Can substitute white vinegar)
  3. 1 cup cold water
  4. 1 cup sugar
  5. 3 teaspoons ground turmeric
  6. 3 teaspoons celery salt
  7. 1 teaspoon Himalayan sea salt (or regular table salt)
  8. 1/4 teaspoon ground cinnamon
  9. 1 tablespoon whole cloves
  10. 1 tablespoon whole peppercorns
Instructions
  1. In glass jars or other glass containers, divide cloves and peppercorns and pour into bottom of containers.
  2. Peel and slice onions into thin (1/4") rings. Pack into jars or other glass container. (Turmeric will stain plastic containers, so glass works best.)
  3. Mix vinegar, water, sugar, turmeric, celery salt, salt, and cinnamon in a sauce pan. Bring to a boil. Let boil for two minutes. Pour hot brine into glass jars, covering onions.
  4. Allow onions to completely cool on countertop before refrigerating. When cool, put lids on jars and refrigerate.
The Hill Hangout http://thehillhangout.com/

Southern Kitchen

This post was sponsored by SouthernKitchen.com. All opinions my own.

I found a fantastic new-to-me resource that I think you all, my dear readers, will adore. Have you seen Southern Kitchen yet? Since Thanksgiving is right around the corner, I think it’s the perfect time for me to introduce you to Southern Kitchen and all of their wonderful recipes, stories, and kitchen items. From their site…

“We created Southern Kitchen to share the stories, recipes and heritage of Southern food and culture in today’s South; the South that praises locally-made, rejoices in diversity and revels in finding the perfect balance of traditional and modern. Everything Southern has a story, and many of those stories take place around the kitchen — whether that’s the actual kitchen, the porch kitchen or the backyard kitchen. Southern Kitchen is focused on delivering the best in eating, drinking and entertaining. We celebrate the chefs who are redefining what it means to ‘cook Southern.'”

When Southern Kitchen asked me to be one of their brand ambassadors, I jumped at the chance to bring you wonderful traditional holiday recipes like…

Deep-Fried Turkey

Bacon Cornbread Dressing

Pickled Cranberry Relish

I also thought you’d enjoy a few Southern-inspired recipes like…

Alabama White BBQ Sauce

Black Bottom Pie

Chipotle Shrimp Tacos

Not only do they have terrific Southern recipes, but they also have a fully stocked store where you can find all kinds of cook’s utensils. I am so pumped about the new mortar and pestle I just received from them. I’ve already used it to grind dried herbs when I made chili the other night, and the flavor was so much more intense. I love how grinding dried herbs unlocks the flavor!

If you love cooking Southern foods as much as I do, I encourage you to sign up for Southern Kitchen’s emails (to receive special deals, recipes, entertaining tips from Southern Kitchen). And lucky you… SouthernKitchen.com is giving all TheHillHangout.com readers $10 off of your first $50 order using the code WELCOME10. How fun is that?!?

I’m excited to partner with a brand that fits so well with my readers, as I know you will love seeing their recipes, shopping the store, and hearing stories from the wonderful chefs at SouthernKitchen.com.

Balsamic Roasted Carrots

Balsamic Roasted Carrots from TheHillHangout.com

I adore fresh veggies. And carrots are just about the easiest of fresh veggies to come by. The grocery always has them, and they are a pretty cheap and flavorful side dish with most any meal. And for just a tad bit of effort, you can have Balsamic Roasted Carrots on your family’s plate.

Balsamic Roasted Carrots from TheHillHangout.com

You can use whatever kind of carrots your family likes, but I just use a bag of regular old carrots. Wash them, chop the ends off, and peel them. Then cut them into 3″-ish lengths. If they are too fat, cut them in half lengthwise, or even quarter them.

Balsamic Roasted Carrots from TheHillHangout.com

Throw the carrots into a plastic sealable bag with about two tablespoons of olive oil, two tablespoons of good, high-quality balsamic vinegar (I use Trader Joe’s), a half teaspoon of sea salt or himalayan pink salt, and about a tablespoon of dried chopped parsley. Shake well to coat carrots.

Balsamic Roasted Carrots from TheHillHangout.com

Pour carrots out onto a cookie sheet lined with parchment paper or aluminum foil sprayed with cooking spray.
Roast on 425 degrees for about 10 minutes, watching well so as not to burn.

Balsamic Roasted Carrots from TheHillHangout.com

Balsamic Roasted Carrots are terrific with salmon, chicken, pork tenderloin, beef roast, or just about anything!

Balsamic Roasted Carrots
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Ingredients
  1. One bag of carrots
  2. 2 tablespoons olive oil
  3. 2 tablespoons good, high-quality balsamic vinegar
  4. 1 teaspoon dried chopped parsley
  5. 1/2 teaspoon sea salt
Instructions
  1. You can use whatever kind of carrots your family likes, but I just use a bag of regular old carrots. Wash them, chop the ends off, and peel them. Then cut them into 3"-ish lengths. If they are too fat, cut them in half lengthwise, or even quarter them.
  2. Throw the carrots into a plastic sealable bag with about two tablespoons of olive oil, two tablespoons of good, high-quality balsamic vinegar (I use Trader Joe's), a half teaspoon of sea salt or himalayan pink salt, and about a tablespoon of dried chopped parsley. Shake well to coat carrots.
  3. Pour carrots out onto a cookie sheet lined with parchment paper or aluminum foil sprayed with cooking spray.
  4. Roast on 425 degrees for about 10 minutes, watching well so as not to burn.
Notes
  1. Balsamic Roasted Carrots are terrific with salmon, chicken, pork tenderloin, beef roast, or just about anything!
The Hill Hangout http://thehillhangout.com/
Balsamic Roasted Carrots from TheHillHangout.com

Healthy-ish Fried Rice

Healthy-ish Fried Rice from TheHillHangout.com

Our family LOVES dinner out at a Japanese steak house. And I have to admit, I love watching the hibachi cook. One of these days I’m goig to install a hibachi grill in my kitchen. One of these days. The fried rice is one of my favorite parts of the meal. I’ve tried to make it at home, and mine just doesn’t turn out like theirs does, and it is super unhealthy with the amount of butter and starches and salt. However, I have been able to perfect a lighter version that I refer to as Healthy-ish Fried Rice.

Healthy-ish Fried Rice from TheHillHangout.com

One of the ways I cut out a lot of simple carbs is to use half brown rice and half cauliflower rice. I buy the packaged frozen brown rice and the organic riced cauliflower at Trader Joe’s. Another fat-cutting trick is to use coconut oil instead of butter. To cut salt, I use Bragg’s Liquid Aminos instead of straight soy sauce. Same taste, but a lot less salt.

Healthy-ish Fried Rice from TheHillHangout.com

Until the day comes that a hibachi grill is installed in my kitchen, I use my cast iron skillet to make Healthy-ish Fried Rice. I can get it super hot, and the coconut oil melts like a dream in it.

Healthy-ish Fried Rice from TheHillHangout.com

You can serve this dish in place of most any starch. I sometimes add chicken or shrimp to make it a one-dish meal. It is also good with a piece of grilled chicken. Most of the time, though, we eat it as a side dish to salmon. Super healthy meal that is also super delicious! If you, like me, can’t stand the thought of giving up the yum-yum sauce, don’t fret. I have that recipe for you, too.

Healthy-ish Fried Rice from TheHillHangout.com

Healthy-ish Fried Rice
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Ingredients
  1. 2 cups cooked brown rice (I use one package of frozen Trader Joe's brown rice.)
  2. 1 package Trader Joe's organic riced cauliflower (frozen)
  3. 2 tablespoons coconut oil
  4. 1 red bell pepper, diced
  5. 3 green onions, diced
  6. 1-2 tablespoons Braggs liquid aminos
  7. Salt to taste
Instructions
  1. Heat coconut oil in wok, electric skillet, or cast iron skillet over medium-high heat.
  2. Add red bell pepper and green onion. Saute for about 2-3 minutes.
  3. Add brown rice and cauliflower, stirring well to coat in coconut oil. Continue stirring for about 3-5 minutes while rice and cauliflower cook through.
  4. Add Braggs liquid aminos and stir to coat rice mixture.
  5. Remove from heat and serve with your favorite fish or chicken.
The Hill Hangout http://thehillhangout.com/

Healthy-ish Fried Rice from TheHillHangout.com

This post contains affiliate links to help pay for expenses so that our recipes remain FREE to you. Thank you!

Breakfast Tacos

Breakfast Tacos: Alabama Style from TheHillHangout.com

One of the things we love to do when we travel is to eat all of the local food that we can. It really doesn’t matter to us if it’s a super fancy place or a hole in the wall, we just like to eat whatever the people who live there eat. A few months ago I had the opportunity to travel to Houston, which is a culinary delight. Houston has some FINE food! And the fact that they have many nationalities and ethnicities represented in their population lends to a wonderful variety of restaurants and styles of eating. And of course, their Tex-Mex is like no other! We ate at every Mexican joint we could find, and boy, was it ever incredible. One of the dishes we had that I came home wanting to try was Breakfast Tacos.

I’d heard about breakfast tacos before, but couldn’t really imagine that they would be good. I mean, Mexican food for breakfast just didn’t sound appetizing. But once I tried good, authentic breakfast tacos, I was hooked. Once I returned home, I couldn’t wait to make them for my family. But you know we couldn’t just make plain breakfast tacos, we had to make them ALABAMA STYLE.

Breakfast Tacos: Alabama Style from TheHillHangout.com

The first step is to lay out your tortillas on individual pieces of aluminum foil because you will later wrap them to let them steam. This recipe is enough for 6-8- breakfast tacos.

Breakfast Tacos: Alabama Style from TheHillHangout.com

For Alabama Style Breakfast Tacos, put about three tablespoons of butter in a skillet on medium heat.

Dice a half pound of Conecuh sausage, hot or mild, and throw in a half of a diced onion. Let them cook until the potatoes are tender – about 20-25 minutes.

In a separate bowl, scramble five eggs. Pour over skillet and season with house seasoning. Scramble it all together until eggs are cooked – about three minutes.

Breakfast Tacos: Alabama Style from TheHillHangout.com

Spoon enough egg mixture on tortilla to cover half. Top with grated cheese if desired. Fold tortilla in half.

Breakfast Tacos: Alabama Style from TheHillHangout.com

Wrap breakfast tacos in foil and let sit about two minutes to steam.

Breakfast Tacos: Alabama Style from TheHillHangout.com

Open foil and add fresh pico de gallo or salsa to tacos. I usually make my own, but this time I tried out a new brand we found at Cosco. It was delicious!

Breakfast Tacos: Alabama Style from TheHillHangout.com

You are ready to devour!

Breakfast Tacos are very versatile, and you can use any combo of your favorite breakfast meats, veggies, and cheeses. You can also add sour cream or a favorite sauce like jalapeno dip. I give you permission to make the recipe your own! 🙂

Breakfast Tacos: Alabama Style
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Ingredients
  1. 6-8 Flour Tortillas
  2. 1/2 lb Conecuh or other smoked sausage, diced
  3. 1 medium potato, diced into 1/2" pieces
  4. 1 small onion, diced
  5. 3 tablespoons butter
  6. 5 eggs
  7. 1 teaspoon House Seasoning (garlic, salt, pepper)
  8. 8 oz block of cheddar cheese, grated
  9. Pico de gallo or salsa
Instructions
  1. The first step is to lay out your tortillas on individual pieces of aluminum foil because you will later wrap them to let them steam. This recipe is enough for 6-8- breakfast tacos.
  2. For Alabama Style Breakfast Tacos, put about three tablespoons of butter in a skillet on medium heat.
  3. Dice a half pound of Conecuh sausage, hot or mild, and throw in a half of a diced onion. Let them cook until the potatoes are tender - about 20-25 minutes.
  4. In a separate bowl, scramble five eggs. Pour over skillet and season with house seasoning. Scramble it all together until eggs are cooked - about three minutes.
  5. Spoon enough egg mixture on tortilla to cover half. Top with grated cheese if desired. Fold tortilla in half.
  6. Wrap breakfast tacos in foil and let sit about two minutes to steam.
  7. Open foil and add fresh pico de gallo or salsa to tacos. I usually make my own, but this time I tried out a new brand we found at Cosco. It was delicious!
The Hill Hangout http://thehillhangout.com/
Breakfast Tacos: Alabama Style from TheHillHangout.com

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole from TheHillHangout.com

When I was a little girl, one of my favorite dishes my mom made was Chicken and Broccoli Casserole. I’m sure that at the time I picked out all the broccoli, but even so I loved this casserole almost better than anything she cooked. It’s still one of my favorite dishes, though I’d kind of forgotten about it. I had some leftover boiled chicken and just bought a big bag of broccoli at Cosco this wek, so now seemed like a good time to revive this family favorite.

Chicken and Broccoli Casserole from TheHillHangout.com

To make Chicken and Broccoli Casserole, you’ll need:

  • 5-6 boneless, skinless chicken breasts, cooked and diced or shredded
  • 4 cups chopped broccoli
  • 8oz block of cheddar cheese, grated
  • 2/3 cup grated parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon house seasoning (or 1 teaspoon each of salt, pepper, and garlic powder)
  • 1 teaspoon lemon juice

Chicken and Broccoli Casserole from TheHillHangout.com

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, stir together chicken soup, sour cream, and mayonnaise.
  3. Add house seasoning and lemon and mix well.
  4. Stir in diced or shredded chicken and mic well.
  5. Add broccoli and stir to incorporate.
  6. Pour into 9″x13″ baking dish that has been sprayed with cooking spray.
  7. Bake for 30 minutes.
  8. Remove from oven and top with parmesan cheese and bread crumbs, and return to oven.
  9. Bake another 30 minutes or until bubbly.

Serve and enjoy!

Chicken and Broccoli Casserole
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To make Chicken and Broccoli Casserole, you'll need
    • 5-6 boneless, skinless chicken breasts, cooked and diced or shredded
    • 4 cups chopped broccoli
    • 8oz block of cheddar cheese, grated
    • 2/3 cup grated parmesan cheese
    • 1/2 cup seasoned bread crumbs
    • 1 can cream of chicken soup
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tablespoon house seasoning (or 1 teaspoon each of salt, pepper, and garlic powder)
    • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, stir together chicken soup, sour cream, and mayonnaise.
  3. Add house seasoning and lemon and mix well.
  4. Stir in diced or shredded chicken and mic well.
  5. Add broccoli and stir to incorporate.
  6. Pour into 9"x13" baking dish that has been sprayed with cooking spray.
  7. Bake for 30 minutes.
  8. Remove from oven and top with parmesan cheese and bread crumbs, and return to oven.
  9. Bake another 30 minutes or until bubbly.
The Hill Hangout http://thehillhangout.com/

House Seasoning

House Seasoning from TheHillHangout.com

I came across Paula Deen’s recipe for house seasoning a few years ago, and I thought it looked like a mighty handy mixture to have on hand. While I have modified her original recipe to make it more to our liking, house seasoning has become a staple in my spice cabinet.

House Seasoning from TheHillHangout.com

I use house seasoning on everything, and I do mean EVERYTHING. I use it on pan-fried chicken, oven roasted turkey breast, garlic bread, spicy drip beef, chili, hamburgers, and just about anything we throw on the grill. We use it so much that I finally broke down and bought a large shaker since I kept running out!

I have no doubt that when you mix up a batch of house seasoning and keep it in your cabinet, you will find all sorts of things to use it on.

House Seasoning
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Ingredients
  1. 6 Tablespoons Garlic Powder
  2. 6 Tablespoons Pink Himalayan Sea Salt or Your Favorite Salt
  3. 4 Tablespoons Ground Black Pepper
Instructions
  1. Mix together well and store in air tight container.
Notes
  1. House seasoning is very versatile. Use it on grilled or pan-fried chicken, pork chops, steaks, in stir-fry, or in soups.
The Hill Hangout http://thehillhangout.com/
House Seasoning from TheHillHangout.com

Best Posts of 2016

Best Posts of 2016 from TheHillHangout.com

A new year has come, and we have lots of new things planned for The Hill Hangout in 2017. However, before we say goodbye to 2016, let’s take one more look at your favorite posts from last year. Thank you for reading, sharing, cooking, praying, and everything else you do for our little community here at The Hill Hangout. You are a blessing to me. And now, I give you the Best Posts of 2016…

10. I’ve been writing about homeschooling for a long time, but you don’t have to homeschool to be interested in our Journal Prompts.

Best Posts of 2016 from TheHillHangout.com

9. We use Creole Seasoning in lots of dishes, and you all do too!

Best Posts of 2016 from TheHillHangout.com

8. This is one of my favorite resources I’ve ever posted. Each year when school time rolls around, it is an honor to join you in Back-to-School Prayers.

Best Posts of 2016 from TheHillHangout.com

7. My readers are a spicy bunch (you can take that however you want!), so I’m not surprised to see Creole Pinto Beans and Sausage make the list.

Best Posts of 2016 from TheHillHangout.com

6. This one cracks me up! I did a post about 5 years ago about taking my daughter to camp. Someone pinned it onto Pinterest because they liked the games we played, and it went viral. So if you need game ideas for groups of kids, check out Camp Worldsong.

Best Posts of 2016 from TheHillHangout.com

5. You guys sure do love homemade seasonings! Greek Seasoning is one my faves, and apparently you all love it as well!

Best Posts of 2016 from TheHillHangout.com

4. There is not a better combo than precious kids and God’s Word! I’m not surprised that y’all made Memory Verses for Little Hearts a spot in the top ten!

Best Posts of 2016 from TheHillHangout.com

3. What would a southern food blog be without a cornbread recipe in the top 10? Y’all love some Loaded Cornbread!

Best Posts of 2016 from TheHillHangout.com

2. I love people that love a good sauce, and I love you all for loving my Creamy Sriracha Dipping Sauce!

Best Posts of 2016 from TheHillHangout.com

1. Always my #1 post – Our Miracle Treatment for Eczema

Best Posts of 2016 from TheHillHangout.com

Sweet Potato Coconut Curry Soup

Sweet Potato Coconut Curry Soup from TheHillHangout.com

We recently became friends with a young lady from India. She came to the US just a few months ago to attend graduate school, and we have really enjoyed introducing her to many American traditions, sites, and foods for the first time. Our cultures are vastly different, and yet we have been able to find many commonalities as well. Isn’t that the way when you open yourself up to people who are different than you? She is from a family very similar to ours, she loves adventure, and is very studious. She fits in well with our crew. One of the biggest differences we have found, however, is in our diets. While we love classic southern food, our friend is a vegetarian who likes everything maxed out on spice. In an attempt to have her over for dinner, I have tried my hand at a few Indian dishes. The adventure has been fun, and we have found a couple of new dishes we will be adding in to our rotation. One of our favorites is Sweet Potato Coconut Curry Soup.

Sweet Potato Coconut Curry Soup from TheHillHangout.com

Sweet Potato Coconut Curry Soup is thick and creamy, yet it is also quite spicy and full of flavor. You can definitely adjust the spiciness to your level of preference, but to have an authentic Indian flavor, it’s traditional to turn up the heat. There is no hint of meat or animal fat, so our vegetarian friends will be able to enjoy this one.

Sweet Potato Coconut Curry Soup from TheHillHangout.com

Sweet Potato Coconut Curry Soup uses an immersion blender, but if you don’t have one you can use a good stand blender.

Sweet Potato Coconut Curry Soup from TheHillHangout.com

3 tablespoons Coconut Oil
1 small onion, diced
2 tablespoons diced garlic
2 medium sweet potatoes, peeled and diced (about 5-6 cups)
1/2 teaspoon ground ginger
1 teaspoon ground sweet curry (I bought mine at Penzey’s Spices.)
Salt and pepper
2 cans coconut milk
1 tablespoon sriracha (This amount is for a nice, spicy soup. Adjust to suit your preference.)

Sweet Potato Coconut Curry Soup from TheHillHangout.com

Heat coconut oil over medium heat in dutch oven. Saute onions and garlic until tender (about 5 minutes). Add diced sweet potatoes and cook another 5 minutes. Add ginger, curry, salt, and pepper. Mix to coat sweet potatoes well. Add coconut milk and sriracha. Lower heat to medium low and cover. Simmer for 30 minutes, stirring occasionally to keep from sticking. When sweet potatoes are tender, blend with immersion blender until smooth. Serve warm.

Do you have neighbors you need to invite over so that you can get to know them better? Do it before this year is over! You might be pleasantly surprised at how much you have in common!

Sweet Potato Coconut Curry Soup
Traditional Indian flavor abounds in this creamy, spicy soup!
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Ingredients
  1. 3 tablespoons Coconut Oil
  2. 1 small onion, diced
  3. 2 tablespoons diced garlic
  4. 2 medium sweet potatoes, peeled and diced (about 5-6 cups)
  5. 1/2 teaspoon ground ginger
  6. 1 teaspoon ground sweet curry (I bought mine at Penzey's Spices.)
  7. Salt and pepper
  8. 2 cans coconut milk
  9. 1 tablespoon sriracha (This amount is for a nice, spicy soup. Adjust to suit your preference.)
Instructions
  1. Heat coconut oil over medium heat in dutch oven. Saute onions and garlic until tender (about 5 minutes). Add diced sweet potatoes and cook another 5 minutes. Add ginger, curry, salt, and pepper. Mix to coat sweet potatoes well. Add coconut milk and sriracha. Lower heat to medium low and cover. Simmer for 30 minutes, stirring occasionally to keep from sticking. When sweet potatoes are tender, blend with immersion blender until smooth. Serve warm.
The Hill Hangout http://thehillhangout.com/

Sweet Potato Coconut Curry Soup from TheHillHangout.com

This post contains affiliate links that help us keep our blog free to our readers.