Curried Sweet Potato and Apricot Soup
From: Mark Bittman/New York Times
Bittman suggests topping the soup with some chestnuts sauteed in butter. I did not do that, but I could imagine a topping like that going well with this dish. I love thick, creamy soups, especially those that don't use a lot of cream or butter to attain that consistency. I tasted a few spoonfuls out of the bowl and know this will be a satisfying lunch tomorrow. Also, it's quick and super easy. I used 2 tsp of a sweet curry powder, and it provided a mild curry flavor. I might increase the amount of curry next time, but adjust to taste and the type of curry you're using.
Ingredients
1 tablespoon butter
2 teaspoons curry powder, or to taste
1 big or 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
1 cup dried apricots, about 1/2 pound
Salt to taste
4 cups chicken or other stock
Method
1. Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
2. Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
3. Place mixture, in batches if necessary, into a blender, and purée until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.
Bittman suggests topping the soup with some chestnuts sauteed in butter. I did not do that, but I could imagine a topping like that going well with this dish. I love thick, creamy soups, especially those that don't use a lot of cream or butter to attain that consistency. I tasted a few spoonfuls out of the bowl and know this will be a satisfying lunch tomorrow. Also, it's quick and super easy. I used 2 tsp of a sweet curry powder, and it provided a mild curry flavor. I might increase the amount of curry next time, but adjust to taste and the type of curry you're using.
Ingredients
1 tablespoon butter
2 teaspoons curry powder, or to taste
1 big or 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
1 cup dried apricots, about 1/2 pound
Salt to taste
4 cups chicken or other stock
Method
1. Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
2. Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
3. Place mixture, in batches if necessary, into a blender, and purée until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.
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