Author Notes: This is one variation on a number of sweet potato soups I've been making for years. I love pairing spicy and smoky flavors with sweet potatoes, so curry blends are a natural. It's a semi-pureed soup, because I like the smoothness of a puree, but not by itself. The extra ingredients after the puree make the texture more interesting. - Bryan Lambert
- 2 tablespoons vegetable oil
- 2 cups yellow onion, diced (1 medium onion)
- 2 tablespoons crushed garlic
- 2 tablespoons grated fresh ginger
- 1 teaspoon kosher salt
- 4 cups chicken broth
- 1.5 pounds peeled sweet potatoes
- 2 tablespoons curry paste (or powder)
- 1 cup frozen yellow corn
- 1/2 cup plain low-fat yogurt
- To prep the sweet potatoes, dice half a pound of them into quarter-inch to half-inch cubes and reserve. Roughly chop the remaining sweet potatoes into one-inch chunks.
- In a large pot, heat the vegetable oil over medium heat. Add the onions and cook for five minutes, until softened and lightly browned, about five minutes.
- Add the garlic, ginger, and curry paste and stir thoroughly, cooking for 1-2 minutes. You can use your favorite blend, as long as it isn't overly spicy.
- Add the large chunks of sweet potato, stirring them through the onions and spices, then add the chicken stock. Bring everything to a simmer, then let it simmer on low heat for 20 minutes, or until the sweet potatoes are soft.
- Let the soup cool for 20 minutes, then, using an immersion blender, puree the soup until smooth. Adjust salt to taste - salt levels of both chicken broth and curry pastes vary.
- Add the remaining sweet potatoes and corn to the puree, then bring it back up to a simmer. Simmer for another 15 minutes, until the dicdd sweet potatoes are tender.
- Take the soup off the heat and let it cool for one or two minutes, then stir in the yogurt.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe