I whipped up a curried sweet potato soup this morning in between getting ready for work. I decided to go as Medusa since I love Greek Mythology, so here I am stirring my cauldron with “snakes” in my hair.
I made this soup for my neighbor who just got out of the hospital after emergency surgery. I omitted the curry flavors in case she prefers not to have the extra flavor. This is still a great soup without the curry, but if your a fan of Indian spice combinations, go for it!
Here’s the recipe:
Simple Curried* Sweet Potato Soup
1-1/2T Olive oil
1-2/3C chopped onion
1 large clove garlic
1T fresh ginger
1/2t ground coriander*
1/8t hot pepper flakes*
2-1/2lbs sweet potatoes
6C. low sodium chicken or veggie stock
salt pepper to taste
(*curry spices may be omitted if you prefer)
Brown onions and garlic, About 7 minutes, in a Dutch oven or soup pot. Add ginger and curry spices, then stock. Peel and cut potatoes and cook until very soft or roast potatoes on grill for smokey flavor, then peel and add to soup. Puree with immersion bender and add salt and pepper to taste.
The key is an immersion blender. Transferring this hot meal to a regular blender is no fun at all.
Today is the first day of the Holidays ~ Enjoy!