See what I did there? Game of Thrones guys! Love it! I’m really excited for the new season to come out, but I’m even more excited for a new book. They are truly amazing and complex and vivid…! GoT even appears in classes at my university from time to time (I’m studying English) as example for american/british culture or in literary debates, since it’s such an outstanding work. I think the same used to happen about Harry Potter probably, but at the moment it’s all about the sexy and violent universe of Westeros. And it’s really thrilling, too. In the beginning I was like ‘yeah, sure, it’s totally going to be the Stark boy’ and then he was killed in no time. (Now I’m all about Khaleesi of course, but I’m afraid if I say it out loud her head will roll next). Do you guys have a theory about what’s to happen? Then let me know please!
But back to real life now (maeh). Winter IS actually coming. The temperature dropped noticeably and it’s raining a lot (maeh again). Also it’s dark at around 6.30 pm!? I’m really such a summer girl, this is already way depressing. There is one silver lining though – soups and stews of all kinds! I really love soups, they are hot and heart warming, sometimes creamy, but always filling and you can top them with all the cool stuff. Also they are mostly freezable and quickly ready at hand. This roasted Sweet Potato and Bell Pepper Soup is made of one of my favourite winter veggies – the sweet potato – adding so much rich flavour and giving the best creamy texture possible. With some smoked paprika it has also the perfect kind of heat to also warm you up from inside. As you might have noticed, I use smoked paprika a lot! I just love the tangy aroma it adds next to the heat!
500 g sweet potato
300 g red bell pepper
1 large onion
2 cloves of garlic
1 tablespoon olive oil
1 teaspoon sea salt
1 pinch of pepper and smoked paprika
400 ml coconut milk
300 ml vegetable broth
1. Preheat the oven to 220°C.
2. Peel and roughly chop the sweet potato. Wash the bell pepper and cut it into big chunks. Peel onion and garlic and also cut it roughly.
3. In a large bowl mix the vegetables with the olive oil, sea salt, pepper and smoked paprika and spread it evenly on a baking sheet.
4. Roast everything for about 45 minutes until soft.
5. Blend the vegetables with the coconut milk and the broth until creamy, then heat it up in a pot.
6. Add some more seasoning to taste and bon appetit!
Note: I topped my plate with a sweet potato chip and alfalfa sprouts.