curried sweet potato soup
I found this on RecipeZaar, just trying to use up some sweet potatoes from the last of the farmshare. The woman who posted on the site gave a lot of cute description, so I'm going to leave that and will explain all the stuff (which was a lot) I did differently at the end...
1 T oil
1/2-3/4 cup chopped onions (1-2 onions)
1 garlic clove, chopped
1 T curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
1 T grated fresh ginger (levelled tbsp)
4 cups peeled and cubed sweet potatoes (not yams)
1 red bell pepper, deseeded and chopped
3 1/2 cups chicken stock or vegetable stock
2 T rum (optional but recommended, I use white rum -- Gwen seconds that heartily)
salt
recommended topping:
4-6 T sour cream (any fat content)
sweet paprika
2. In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
3. Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
4. Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
5. Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
6. Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
So, everything was cool until the end of step 3 -- my mom called and I boiled everything at too high a heat for too long while I was talking to her. When I started pureeing, it looked more like mashed potatoes than soup but! this turned out to be fortuitious, because I put in a whole bunch of skim milk to make it smooth, and the texture was lovely. And the rum... I am skeptical of rum in food, but the rum was GOOD. And then I put honey in it, because I'd seen other sweet potato soups with honey and everyone likes honey, and that was also GOOD.
So, in short... not sure if this is just so simple you can't go wrong or what, but this stuff hit the spot.
1 T oil
1/2-3/4 cup chopped onions (1-2 onions)
1 garlic clove, chopped
1 T curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
1 T grated fresh ginger (levelled tbsp)
4 cups peeled and cubed sweet potatoes (not yams)
1 red bell pepper, deseeded and chopped
3 1/2 cups chicken stock or vegetable stock
2 T rum (optional but recommended, I use white rum -- Gwen seconds that heartily)
salt
recommended topping:
4-6 T sour cream (any fat content)
sweet paprika
2. In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
3. Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
4. Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
5. Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
6. Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
So, everything was cool until the end of step 3 -- my mom called and I boiled everything at too high a heat for too long while I was talking to her. When I started pureeing, it looked more like mashed potatoes than soup but! this turned out to be fortuitious, because I put in a whole bunch of skim milk to make it smooth, and the texture was lovely. And the rum... I am skeptical of rum in food, but the rum was GOOD. And then I put honey in it, because I'd seen other sweet potato soups with honey and everyone likes honey, and that was also GOOD.
So, in short... not sure if this is just so simple you can't go wrong or what, but this stuff hit the spot.
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