Curried Sweet Potato Soup
Hi, Everybody!
I made this soup recently on a cold day. I made the house smell so amazing. And fogged up the windows too. (I love seeing that when it is bitter cold outside. Makes me feel so cozy.) It is super simple and quick! I found it in River Cottage Veg by Hugh Fearnley-Wittingstall. Enjoy with some homemade drop biscuits and a green salad.
Curried Sweet Potato Soup
Serves 4-6
2 tablespoons olive or canola oil
2 onions, chopped
4 garlic cloves, finely chopped
1 (2-inch) piece of ginger, peeled and grated
1 to 2 fresh red chiles, to taste, seeded and finely chopped
1 tablespoon garam masala
2 teaspoons curry powder (I used a TBS)
3 sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch dice
sea salt and freshly ground black pepper
1 quart vegetable stock
1 (14-ounce) can coconut milk
a small handful of cilantro, coarsely chopped
juice of 1 or 2 limes
To Finish:
a few tablespoons of plain full-fat yogurt (optional)
a small handful of cilantro, torn
freshly ground black pepper
Heat oil in soup pot or dutch oven over medium-low heat. Add the onions and saute for about 10 minutes, until soft and translucent. Add the garlic, ginger, chiles, garam masala, and curry powder and stir for a minute.
Tip in the sweet potatoes and stir until they're well coated with the spices. Add some salt and pepper and pour in the stock. Increase the heat and bring to a simmer. Cook gently until the sweet potatoes are very tender, about 15 minutes.
Remove from the heat, let cool slightly, and then puree the soup in a blender or food processor, or with an immersion blender, until very smooth. Return to the pan, stir in the coconut milk, and warm through gently. (I used my wand blender again to incorporate the coconut milk.)
Remove from the heat and add the cilantro and line juice. Taste and adjust the seasoning if necessary. Serve the soup topped with a good dollop of yogurt, if you like, and scatter over some torn cilantro. Finish with a little black pepper.