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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.