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  • Creamy Curried Sweet Potato Soup

    1 vote
    Creamy Curried Sweet Potato Soup
    Prep: 20 min Cook: 32 min Servings: 6
    by Vicki S Challancin
    9 recipes
    >
    This delicious and easy recipe comes from The Essential New York Times Cookbook by Amanda Hesser. A good quality curry powder could be substituted for the individual spices.

    Ingredients

    • 1 1/2 tablespoons olive oil
    • 1 cup coarsely chopped onion
    • 1 large garlic clove, coarsely chopped
    • 1 tablespoon coarsely grated fresh ginger
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon turmeric
    • 1/8 teaspoon crushed red pepper flakes (optional)
    • 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
    • 6 cups chicken broth, or as needed
    • Sal and freshly ground black pepper
    • 6 to 8 teaspoons fresh goat cheese

    Directions

    1. Heat the oil in a pot large enough to hold all the ingredients. Add the onion and sauté over medium heat until it begins to brown, about 10 minutes. Add the garlic and sauté, stirring for 30 seconds. Add the ginger, cumin, coriander, cardamom, turmeric, and red pepper flakes, if using, and stir well. 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 with salt and pepper. (This soup can be made ahead of time and refrigerated. Reheat slowly to serve). If the soup is too thick, add a litte more stock.
    2. Ladle into mugs, tope each serving with a teaspoon of cheese, and stir to melt a little.

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