Curried Sweet Potato Soup

As delicious as this soup is to eat, I hope that this is the last hearty winter recipe that I have to make. Daylight savings started today and that signals to me that spring is right around the corner and when I get out of work it will still be light outside - things are lookin' up! If there is one final dish that will let you end your winter on a high note, this is the soup. Serve this full flavored soup with goat cheese biscuits and soak up the last days of winter.

Source: Love and Olive Oil

You Will Need:
  • 1 1/2 Tbsp olive oil
  • 1 cup coarsely chopped onions
  • 1 large clove garlic, coarsely chopped
  • 1 Tbsp chopped ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1/4 tsp turmeric
  • 1/8 tsp crushed red pepper flakes
  • 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
  • 6 cups chicken or vegetable broth, or slightly more as needed.
  • salt and pepper to taste
  • 6 to 8 tsp goat cheese

Here We Go:
  • Heat the oil in a large pot over medium heat
  • Add the onions and saute until the onions are soft and begin to brown, about 10 minutes
  • Add the garlic and saute, stirring for 30 seconds
  • Add the ginger, cumin, coriander, turmeric and red pepper flakes
  • Finally, add the sweet potatoes and broth and bring to a boil
  • Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes
  • Puree the soup, in batches in a blender or food processor
  • Season to taste
  • The soup can be made a day ahead and kept in the fridge and reheat over low
  • If the soup is too thick, add a little more stock
  • Ladle into bowls and sprinkle with crumbled goat cheese

Makes 6 Servings
Happy Feasting!

1 comment:

Choc Chip Uru said...

I love the flavours going on in this post - they look magnificent :D

Choc Chip Uru
Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce