Author Notes
I love sweet potatoes, and I love the idea of sweet potato soup but too often it ends up being bland or overly sweet. Sometimes its a little too much like baby food, or there’s too much cream to thicken it up. I was sick last week and so of course I wanted soup. But I also didn’t want to make something that was overly involved or complicated; I was sick after all. So I decided to make sweet potato soup, but with attitude.
From start to finish this took about 30 minutes, only a few of which were really hands on, beyond the occasional stirring of the pot. To give it some character I added spicy curry paste to the vegetables before adding the broth. It was just enough to make the soup interesting without overpowering the delicate sweet potato flavor. I added a few carrots as well, just for good measure. And with only a few, basic ingredients it makes for a dirt cheap dinner. —kmartinelli
Ingredients
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1
onion, chopped (shallots would also be nice)
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2
cloves garlic, chopped
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Olive oil
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2
sweet potatoes, peeled and cut into small cubes
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4
carrots, sliced
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1 tablespoon
curry paste
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1 teaspoon
Madras curry powder
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6 cups
vegetable broth
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Salt and pepper
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Chopped cilantro (optional)
Directions
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Saute the onion and garlic in a small amount of olive oil until soft. Add the sweet potatoes and carrots and stir to combine. Mix in the curry paste and cook for 1 minute, until fragrant.
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Add the vegetable broth. Bring to a boil, lower the heat, and simmer, covered, until the sweet potatoes and carrots are softened, about 20 minutes.
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Using an immersion blender or carefully using a blender, blend until smooth. Season with salt and pepper and serve hot.
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Garnish with chopped cilantro or a drizzle of cream, if you wish. Some crunchy croutons or oyster crackers would also be excellent.
A native New Yorker, I recently moved to Be'er Sheva, Israel with my husband while he completes medical school. I am a freelance food and travel writer and photographer who is always hungry and reads cookbooks in bed.
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