It hasn’t really gotten that cold yet. It’s almost Thanksgiving, and I was walking around yesterday without a coat on. There’s something unnerving about that, partially because if I think about what’s happening to the polar bears I might cry, and partially because it might mean that the winter will be especially terrible.

Despite the dearth of frigid temperatures, I’ve been drawn to soups. They are so homey and make your house (and by house I mean tiny one bedroom New York apartment) smell amazing. I saw a recipe for sweet potato soup on The Kitchn, adapted it slightly, and away we go. The only thing with soups is that, even with such a rich, thick texture as this one, unless I have something to pair with it — some crusty bread, crackers, what have you — I feel a little unsatisfied at the end of the meal. Since somehow crusty bread seemed like the wrong accompaniment for this particular soup, I decided to pair it with some mango coconut rice. Yum!

Miso Ginger Sweet Potato Soup
adapted from The Kitchn
Serves 6

Olive oil
1 large onion, chopped
4 cloves of garlic, minced
1 -inch chunk fresh ginger, peeled and thinly sliced
3 sweet potatoes, about 2 pounds – peeled and cubed
1 large carrot, peeled and cut into chunks
3 tablespoons light miso
3 – 4 cups chicken or vegetable broth, or water
1/2 cup whole milk
Salt and pepper

Cook the onion and garlic in the olive oil until soft and translucent. Add the ginger. Cook until the ginger is fragrant. Add the sweet potatoes and miso and continue cooking a bit, until the miso has coated the vegetables, then add the broth or water. Bring to a simmer then cover, turn the heat to low and let it cook for about 20 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender.

Return to the heat and warm, whisking in the milk and salt and pepper to taste. If it’s too thick, whisk in a little extra milk until you get the consistency you want.

Mango Coconut Rice
Serves 6

1 1/2 c. long grain white rice
1 mango, finely chopped
1 can light coconut milk plus enough water to equal 2 3/4 c.
1 chili pepper, seeds and ribs removed, finely chopped (I used jalapeno, you could sub with a few thai chilis)
1 lime, cut into wedges

Bring the coconut milk and water to a boil. Add the rice,  mango and chili pepper and stir briefly until incorporated. Bring back to a boil then cover, reducing the heat to low. Let cook until the rice has absorbed all the liquid, 15 – 20 minutes. Salt generously and squeeze a wedge of lime over the top.