For those of you who don't know, Momma Galfond, is the amazing and wonderful lady who gave birth to THE Phil Galfond. She is also a lover of the Faux Comfort life style. She makes a wonderful sweet potato soup for Thanksgiving every year and has asked me to veganize it. I would do anything for the lady that birthed my best friend and poker guru. So here goes.
This soup was already vegetarian so I just made some minor tweeks. Also, as I have said before when you take out fat and dairy you have to add some flavor so I have added a couple new spices** to her original.
- 2** tablespoon of vegan butter, earth balance
- 1 medium sized sweet onion, I think vidalias are the best but you choose what you like
- 3** cloves of garlic
- 3 medium sweet potatoes peeled and cubed. Be careful on this one, because this is a time I have cut myself because sweet potatoes can be hard to cut. So take your time. If you plan to impress Phil, you must have all your fingers.
- 4 cups of your favorite broth. I use not chick'n boullion but if you can't find that vegetable stock will work.
- ¼ cup of agave nectar
· ½ cup coconut milk for this recipe you can either use canned coconut milk or a coconut milk product. If you use the canned it will be sweeter that with the boxed milk.
· 1 tablespoon of Indian curry powder**
· 1 tablespoon chipotle pepper paste. If you can’t find the paste just buy a can from the international food section of your grocery, and chop them. The soup is going to be pureed so it doesn’t matter too much if they are paste to start with.
· 1 teaspoon salt
· 1 teaspoon black pepper
Start this yummy soup that will entice all poker men and women to fall madly in love with you by melting the butter in a large soup pot and adding the onions and garlic. Make sure your heat is only medium or the garlic will burn and turn bitter.
After the onions and garlic become soft add your sweet potatoes and chipotle peppers and cover with your 4 cups of broth. You can now crank the heat to medium high. After you bring this mixture to a boil cook on medium until the potatoes become soft. Turn the heat to low and add the remaining ingredients.
Cook over medium for 2 more minutes and then use a stick blender to puree.
If you don’t have an emersion blender, no worries just transfer part of the soup at a time to a regular blender, but make sure not to completely cover or the steam releasing will create an explosion. Molten sweet potato soup is not a good look.
After blended it is ready to serve. Momma Galfond recommends serving in shot glasses, but no matter how it is served it will be yummy yummy. If serving in bowls you can drizzle over a little more canned coconut milk and sprinkle a bit of curry powder to top it off!