Curried Sweet Potato Soup

Curried Sweet Potato Soup

Curried Sweet Potato Soup

by Victoria Challancin

Lynne Rossetto Kasper of Public Radio's The Splendid Table always posts such fabulous recipes, it's no wonder I love to use them.  After having taught several cold soups recently in my cooking classes for Professional Mexican Cooks, I was looking for a hot soup, but not too heavy.  Something perfect for the post-rain coolness we have been experiencing here in San Miguel de Allende, but something that fit the bill for 'Healthy, Fast, and Fresh" as well.  This curried sweet potato soup from The Essential New York Times Cookbook by Amanda Hesser was perfect in every respect.  Fast to make (it's practically a "throw-it-in-a-pot" recipe, healthy (contains no cream, but is creamy), and delicious.  It was perfect as well to serve with the Cuban Mojo Pork we prepared.  The sweet potatoes and the curry flavors gave it that Caribbean touch that made the menu really sing.

I used all the individual spices as given in the recipe, but a good quality curry powder could be used for the total amount of the spices listed.  Lynne Kasper also suggests that organic yogurt could be swirled into the soup for those who didn't want to use goat cheese, but I would say leave the goat cheese as it was a delicious touch.  And truly, the red pepper flakes aren't really optional at all!  I also garnished the soup with a little parsley and chives just because I had them on hand and they looked pretty on the golden-orange soup.

Creamy Curried Sweet Potato Soup

(Recipe from The Essential New York Times Cookbook:  Classic Recipes for a New Century by Amanda Hesser)

Serves 6 to 8.

1 1/2 tablespoons olive oil

1 cup coarsely chopped onion

1 large garlic clove, coarsely chopped

1 tablespoon coarsely grated fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

1/8 teaspoon crushed red pepper flakes (optional)

2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick

6 cups chicken broth, or as needed

6 to 8 teaspoons fresh goat cheese (or substitute yogurt)

Heat the oil in a pot large enough to hold all the ingredients.  Add the onion and sauté over medium heat until it begins to brown, about 10 minutes.  Add the garlic and sauté, stirring for 30 seconds.  Add the ginger, cumin, coriander, cardamom, turmeric, and red pepper flakes, if using, and stir well.  Add the sweet potatoes and broth and bring to a boil.  Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.  Puree the soup in batches in a blender or food processor.  Season to taste with salt and pepper.  (The soup can be made ahead of time and refrigerated.  Reheat slowly to serve.)  If the soup is too thick, add a little more stock.

Ladle into mugs, top each serving with a teaspoon of cheese, and stir to melt a little.

Enjoy!

©Victoria Challancin.  All Rights Reserved.