With my day off, what did I do but make some soup and enjoy the sunshine we had? Tried out this recipe – and didn’t even make any alterations. And since my lovely guests for the day had already eaten lunch, I’ve got lots of leftovers. Mmm.
Here’s a quick one for you:
Curried Sweet Potato Soup from Love and Olive Oil
1 1/2 tablespoons olive oil
1 cup coarsely chopped onions
1 large clove garlic, coarsely chopped
1 tablespoon chopped ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric (okay, okay, I didn’t have cardamom or turmeric, so I used curry powder…but I did have the cumin and ground coriander)
1/8 teaspoon crushed red pepper flakes
2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick (yes, I even weighed my potatoes – it’s about 3 if you don’t have a food scale)
6 cups chicken or vegetable broth, or slightly more as needed.
Salt to taste
6 to 8 teaspoons goat cheese
Heat the oil in a large pot over medium heat. Add the onions and saute until the onions are soft and begin to brown, less than 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Finally, 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 or more.
Puree the soup, either with an immersion blender or in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over low heat. If the soup is too thick, add a little more stock.