Recipe by Andrea Polvere, adapted from Minimalist Baker
1/2 tbsp olive oil
1 medium white onion, diced
4 cloves garlic, minced
1 large sweet potato, peeled and cubed
2 tbsp curry powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp sea salt
3 cups light coconut milk
8 tbsp butter, softened
1 bunch of green onions, diced
1/4 tsp garlic powder
8 pieces of bread (I used store-bought honey wheat)
8 slices of cheese (I used cheddar)
Instructions for Soup:
Heat olive oil in a large pot over medium heat. Add onions to pot and allow to cook until translucent.
Add garlic and allow to cook for 1 to 2 minutes, careful not to burn it.
Add sweet potatoes and spices (curry power, cayenne pepper, salt and pepper). Cook for 5 minutes, stirring frequently.
Next, mix in the coconut milk and cover with a lid. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes or until sweet potatoes are tender.
Using an immersion blender, puree the soup mixture until smooth.
Instructions for Grilled Cheese:
While the soup is simmering, begin to make your grilled cheese.
Soften the butter if needed, and add the diced green onions and garlic powder. Mix until evenly combined.
Spread the butter mixture evenly onto the one side of each slice of bread, and flip over. Layer the cheese on the non-buttered side of the bread, and place the other slice of bread on top of the cheese, butter side facing out.
Heat a nonstick pan over medium heat, and coat with non-stick spray. Place the sandwich in the pan, and cook for about 3-4 minutes, or until the bottom slice of bread is golden brown and crisp. Flip and cook until the other side is golden brown and the cheese is melted, about 2-3 minutes. Reduce the heat to low if the bread is getting too brown before the cheese is fully melted.
Remove from pan, and cut into 1/2 to 1 inch wide sticks.
Serve along soup and enjoy!