Monday, July 11, 2011

The Perfect Lunch

When my oldest sister was here visiting, we created the most amazing lunch out of leftovers from the night before.

Coconut Curried Sweet Potato Soup

Paired with my Homemade Naan Bread, some store-bought hummus and a semi-Greek salad with homemade dressing (not pictured)

It was a picnic lunch on the living room floor.

Coconut Curried Sweet Potato Soup
Adapted slightly from Eat, Live, Run
Serves 3-4

2 Large Sweet Potatoes
1 C. Light Coconut Milk
2 C. Chicken Stock
1/2 tsp. Salt
2 tsp. Curry Powder
Pinch of Cayenne Pepper
Chopped Cilantro, for garnish

Bake sweet potatoes at 400 degrees F for 45 minutes, or heat in microwave for 6-8 minutes on each side.  Let cool.  Combine all ingredients (except sweet potatoes) in large pot-- scrape potatoes out of skins and blend everything in a blender until smooth.  Reheat if necessary.

Serve with this.

Elena's Greek Salad Dressing:
Serves 1, maybe 2 

2 T. Plain Greek Yogurt
1/2 tsp. Vinegar
1/2 tsp. Dijon Mustard
1/4 tsp. Pepper
1/4 tsp. Garlic Powder
1/2 tsp. Agave

Mix all ingredients.  If it still tastes a little strong, keep adding more Agave to sweeten.


  1. I haven't check your blog in months. You guys have had a lot going on. I caught up on your post (pics and recipes) everything looks great

  2. YUM to that whole meal!!! Ahhh, I need your food.