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
Ingredients
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2 tablespoons
vegetable oil
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2 cups
yellow onion, diced (1 medium onion)
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2 tablespoons
crushed garlic
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2 tablespoons
grated fresh ginger
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1 teaspoon
kosher salt
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4 cups
chicken broth
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1.5 pounds
peeled sweet potatoes
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2 tablespoons
curry paste (or powder)
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1 cup
frozen yellow corn
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1/2 cup
plain low-fat yogurt
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Take the soup off the heat and let it cool for one or two minutes, then stir in the yogurt.
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