Curried Sweet Potato Soup

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For Thanksgiving this year, I was looking for a new sweet potato side dish to serve. Believe me, I have nothing against the usual sweet potatoes topped with marshmallows or pecans, but sometimes, I crave something new and exciting. Something to wow and excite the tastebuds of my guests or fellow turkey-eaters. This soup is the ticket! A warm, thick, creamy soup. With the ingredients listed, you may think of it as a savory soup, but on the contrary, the curry and brown sugar bring out that sweet potato sugary flavor, and the perfect balance of savory and sweet is born. The best part: dipping those divine, buttery dinner rolls in it.

I also fried some thin, floured onions to garnish the soup with. Kind of a mix of a sweet potato side dish and the famous green been casserole with french fried onions.

Thanksgiving aside, this soup is perfect for any time of year, especially those chilly winter nights where you need something to stick to your ribs. I actually think that this soup may be just as delicious as a chilled soup in the summer. I’ll have to give it a try, and I hope you do, too!

Curried Sweet Potato Soup

Serves 4

What You’ll Need:

+ 1 Tablespoon butter or olive oil                      + 4 cups chicken/veggie broth

+ 1 small onion, chopped                                   + 1/4 cup packed brown sugar

+ salt and pepper, to taste                                 + 1/2 cup onions, thinly sliced

+ 1- 1/2 pounds sweet potatoes,                      + 2 Tablespoons all purpose flour

peeled, cubed                                                     + 1/8 teaspoon curry powder

+ 2 carrots, chopped                                          + 1/2 cup oil (for frying)

+ 1 Tablespoon curry powder

Heat the butter or oil in a large pot over medium heat. Add the onion, cook for 2 minutes. Add carrots and sweet potatoes, cook, stirring, for 5 minutes. Season with salt and pepper. Add broth, and cover. Bring to a boil, and simmer for 15-20 minutes, or until potatoes and carrots are soft. While you’re waiting, make the fried onions by tossing t hem with flour and curry powder. Heat  the oil in a pan, and fry the onions for 3-5 minutes, or until golden. Drain on a paper towel and set aside.

Back to the soup: Once the veggies are soft, use a stick blender, or pour in batches into a blender, and puree until smooth. Stir in brown sugar, and serve with onions on top.

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