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
onion, chopped (shallots would also be nice)
cloves garlic, chopped
sweet potatoes, peeled and cut into small cubes
Madras curry powder
Salt and pepper
Chopped cilantro (optional)
In This Recipe
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.
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.
Using an immersion blender or carefully using a blender, blend until smooth. Season with salt and pepper and serve hot.
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.