I went to the farm stand this morning with the intent to buy only tomatoes, but came home with one of the largest sweet potatoes I have ever seen. The purveyor had a huge assortment of fantastically shaped sweet potatoes, and explained that the supermarket shopper only wants a certain sized tuber. She had sweet potatoes shaped like deer antlers, bizarre bottles, and more. I opted for a very large one that would be easier to peel. This soup has a delicate flavor with just a hint of curry. A little lemon zest and fresh apple cider gives the soup a mildly apple-y and refreshing taste. I served the soup with a dollop of Fage 2% yogurt - from a batch of 1/4 cup yogurt mixed with 1 teaspoon of Grade B maple syrup, topped with fried and salted sage leaves for a bit of crunch.
If you make sweet potatoes and carrots for Thanksgiving, you can amend this recipe by completing Step 1, and then adding the apple only in Step 2. After the apple is sufficiently softened, then add leftover sweet potatoes and/or carrots a few spoonfuls at a time, until the vegetables can absorb the curry flavor. After you add stock, you will not need to cook the soup for a full 25 minutes before you blend with an immersion blender or other type of blender. —Bevi
1 hour 30 minutes
onions, chopped finely
sweet potato, peeled and chopped into 1-inch dice
carrots, peeled and chopped into smaller pieces
tart apples, peeled and coarsely chopped
zest of one lemon
3 + 1 cups
sea salt and ground pepper to taste
fresh apple cider
Optional: 1/4 cup Greek yogurt mixed with 1 tsp. maple syrup
Optional: a few sage leaves fried briefly in Olive oil and salted lightly
Heat the olive oil in a large Dutch oven or saucepan. Add the onions and butter. Saute for a few minutes, then stir in the curry powder. Reduce the heat to simmer, cover the pot, and let cook for about 25 minutes. Chop your vegetables and apple while you wait. Stir the onions occasionally.
Add the sweet potato, the carrots, and the apple. Stir around to allow the onion and curry mixture to cover all the vegetables and the apple. Grate in the lemon zest and stir. Add 3 cups of chicken broth and bring to a boil. Then, reduce that heat, partially cover the pot, and allow to simmer for about 25 minutes or until the vegetables are soft.
Take the pot off the heat and add some salt and pepper - about 1 tsp. salt and a half teaspoon pepper. Allow the soup to cool a little.
With either an immersion blender or using a regular blender, puree the soup. Add the apple cider, and puree again. Depending on how thick or thin you like your soup, add up to 1 more cup of chicken broth. Reheat, and season to your taste. Serve with a little dollop of Greek yogurt mixed with maple syrup, topped with sage leaves that have been fried in olive oil and salted.