Wednesday, October 26, 2011

Curried sweet potato soup

I've been making a lot of soup lately, since the weather has finally cooled down. I make soups all year long, but there's something comforting about eating soup in the fall. I think its the warming spices like nutmeg, cinnamon, allspice, curry, ginger, cumin and cayenne.

Do you share my love for soup? If so, what's your favorite? The Kitchn just posted 25 soup recipes if you need some inspiration.

This is a simple soup and you probably already have most of the ingredients at home. If you don't have sweet potatoes, you can use carrots instead. But to make it creamy without adding dairy, add a tablespoon of oats, Arborio rice or potatoes when you add the stock. After you blend the soup, you'll notice that it has a thicker consistency.

Curried sweet potato soup
1 tbsp coconut oil
1 onion, roughly chopped
3 garlic cloves, minced
1 tsp curry powder
1/2 tsp cumin seeds
dash of cayenne
2 medium sweet potatoes, peeled and diced (2.5-3 cups)
2 small carrots
3.5-4 c veggie stock
1 T lemon juice
1 tsp ginger juice*
sea salt to taste

Add the coconut oil to a pot over medium heat. Add the onions, cover and sweat for about 5 minutes or until they are translucent. Add the garlic, curry, cumin and cayenne. Stir for about a minute. Then add the potatoes and carrots. Let the vegetables sweat for a couple of minutes. Add the stock and bring to a boil (make sure the liquid covers the vegetables). When it reaches a boil, cover and reduce to a simmer. Cook for 15-20 minutes or until the veggies are cooked well. When done, blend with an immersion blender or put into a blender (be careful with hot liquids). Stir in the lemon and ginger juice. Add sea salt to taste. Garnish with a drizzle of lemon-tahini dressing or yogurt, paprika and cilantro.

*To make ginger juice: Cut an inch piece of ginger, peel and grate or mince very finely. Wrap the minced ginger with cheesecloth and squeeze over a small bowl. You should get about a tsp or more of ginger juice. 

Makes 3-4 servings.


Anonymous said...

I was just thinking yesterday how obsessed with soup I have been for the last few months. It's all I feel like making lately. Just made a great red lentil & coconut one last night. Yum!

Unknown said...

Sounds delicious!

la domestique said...

I love curry flavors in a root vegetable soup like this one. A soup like this can really warm you on a cold day. One of my favorite soups is classic chicken noodle with a rich, homemade stock.

Anonymous said...

Thanks Adrienne for this so yummy recipe! I had my wisdom teeth out today so your soup sounded perfect. And it was! Defiantly adding to my regular list. Simone, Sydney Australia

Naturally Modern (NM) said...

Delicous! Can't wait to try it. Thank you! :)

Mary Bergfeld said...

This really sounds like a delicious soup. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. You've created a wonderfully informative spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings...Mary

Amanda (Wit and Whistle) said...

I tried this last night, and it was SO good! Even my "where's the meat?" husband liked it. I'll definitely be adding this to my list of favorites. Thanks!

Unknown said...

Thanks for sharing your favorite soups!

Mary - Thanks for the kind words.

Amanda - glad you guys liked it :)

Mike said...

I've always been a big fan of soap. I love to cut up some carrots and beef then cook soup bones and take the broth and use it as soap. Love that.

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