But the wind was gusting last night, and the windshield sported a few sprinkles as Nick and I drove home from soccer practice. By 8 am this morning it was pouring rain and, as I sit here typing, the weather outside is 57 degrees; by Nacogdoches standards, it’s downright wintry. By late morning, I was snuggled in a blanket at my computer, finishing my third cup of Darjeeling (or was it the 4th? 5th?) and coming to the realization that I was still cold…and starving.
I rooted around the pantry and decided soup was in order. The sweet potatoes sitting in their basket inspired me (scratch that: the wrinkling skins of the sweet potatoes reminded me that they would be putrid in another week if left languishing), and when I noticed the can of coconut milk on the shelf, I knew exactly what I would make. A creamy, West Indies soup to both fill and perk me up.
I’m in a bit of a post-book-deadline funk: after longing for the manuscript to be finished, it finally is, and rather than elated, I feel deflated. Tea and this lovely sweet potato soup have made all the difference. Plus, I just checked out the new PD James mystery from the library, so I plan to indulge myself in British bliss later this evening. Cheerio!
I wasn’t joking around when I said that this soup is made me feel better. Sweet potatoes are rich in vitamin B9 (folate), which is an essential support for the brain’s ability to produce the neurotransmitters that regulate mood, as well as other vital bodily functions.
If you’re not keeping a can or two of coconut milk in your pantry, do! It is so simple to throw together a quick curry or soup with other bits and pieces from the refrigerator, freezer or pantry.