Thursday, October 8, 2009

Curry Sweet Potato Soup

This soup is suprisingly simple and delicious. Its topped with some croutons (bread, oil, salt, herbs, garlic, in the oven for 10 minutes) and some caramelized onions and mushrooms seasoned with salt and pepper. The soup gets a little spicy but the sweet potatoes really hold up to the spice quite well. If you want to get warmed up from a cold and rainy day, or just need a good bowl of comforting, yet exciting, soup you will really enjoy this one.

Curry Sweet Potato Soup

4 sweet potatoes, diced
1 medium onion, diced
3-4 clove garlic, minced
2 cups stock or water
1 tsp each, curry powder, cumin, cayenne, paprika
1 tsp each, toasted mustard seeds, toasted coriander, ground fine
salt and black pepper to taste

In a stock or soup pot add some oil and saute the onions and garlic over low heat. Add the sweet potatoes and cook making sure not to get any color on the vegetables. After about 5 minutes add the spices and coat the vegetables. Cover with stock and simmer until everything is real soft, about 15-20 minutes. Puree the soup in a blender or with a hand blender. Adjust seasonings then serve topped with croutons. Enjoy.

1 comment:

  1. Simple and delicious always gets my vote and topped with yummy garlicky croutons is a winner everytime. It looks gorgeous.