Another Monday, another cold and windy day here in DC. Time for soup. This is a fairly straightforward puréed vegetable soup, and one that allows for easy substitutions – curried carrot or butternut squash soup instead of sweet potato, for example. Puréed soups can often be a bit thick or lumpy, but the sweet potatoes and coconut mile worked well together and resulted in a nice and smooth texture, with very little adjustment needed.
And as a bonus, the curry will make your house smell really good.Curried Sweet Potato Soup Serves 4-6
2 1/2 pounds sweet potatoes (or yams if you can’t find sweet potatoes) Canola oil Salt and pepper
1 medium onion, diced 1 TBSP ginger, minced
2 garlic cloves, minced 1 TBSP curry powder 2 cups coconut milk (1 can) 4 cups vegetable stock Sour cream
Preheat oven to 350 degrees. Peel the potatoes and cut into roughly 1 inch sized cubes. Toss potatoes with oil, salt and pepper and spread in a single layer on a sheet pan. Bake in the oven for 1 hour.
Add about a tablespoon of oil to a large pot and bring to medium heat. Add the onions, season with salt and pepper and sweat until soft, about 7-10 minutes. Add the ginger, garlic and curry powder and cook for 2-3 more minutes. Add the baked sweet potatoes along with the coconut milk and vegetable stock. Simmer for 15-20 minutes.
Working in batches, ladle the mixture into a blender (only fill the blender about halfway) and puree until nice and smooth. Reserve each batch of the puréed soup in a separate bowl until finished. Return the soup to the pot over medium heat. If the soup is too thick for your liking, you can add water in 1/4 cup increments to thin it out. Season the soup as needed.
Serve in bowls with a dollop of sour cream.