Spiced Sweet Potato Soup
I love the fall! I am pretty sure it is my absolute favorite season! The change in the leaves, means cooler weather, and yummy homemade soups like this Spiced Sweet Potato Soup. One of the things I like about this soup, is that you can bake up the sweet potatoes earlier in the day, or even the day before, to save some time when making this for dinner. The soup has a wonderful creaminess with a hint of spice to it. Delicious, if I do say so myself! Don’t take my word, give it a try for yourself!
Spiced Sweet Potato Soup
2 tablespoons unsalted butter
1 tablespoon avocado or grapeseed oil
1 cup diced yellow onion
2 cloves garlic, minced
4 sweet potatoes
2 3/4 cups vegetable stock
2 teaspoons kosher salt, divided
1 teaspoon cumin
1 tsp red curry paste
½ tsp chili powder
½ tsp coriander
1. Preheat oven to 400 degrees. Scrub the sweet potatoes well and pat dry. Wrap in foil and place in oven for about 30 minutes or until tender. Remove from oven, unwrap to let cool slightly and then slice open to remove the sweet potato pulp from the inside. Set aside.
2. In a large stockpot, heat the butter over medium heat. Add the onions and cook for about 7 minutes or until they are softened. Add the garlic and cook for 1-2 minutes or until fragrant. Add the red curry paste, cumin and coriander and stir well. Cook for 1-2 minutes.
3. Add the sweet potatoes and vegetable stock to the pan. Bring to a boil and then reduce heat to simmer. Simmer, partially covered for about 15 minutes. Using a immersion blender, blend soup to desired consistency.
NOTE: If you do not have an immersion blender, you can blend it in a regular blender working in batches. I would recommend only blending half of the soup at a time if you use this method.
4. Add the sweet potato pulp, vegetable stock, 1 teaspoon of the salt, and pepper. Cover and simmer over medium-low heat for about 15 minutes. The soup will be mostly smooth (minus the bits of onions). You can leave it as is, if you like, and skip the blender step, though I prefer a smoother soup. Process the mixture, in batches, using a blender. Be sure to let the hot air escape so you don’t have an explosion on your hands. Return the mixture to the pot and add the spices: cumin, crushed red pepper, cayenne pepper, Cook for an additional 5-10 minutes. Salt to taste.
Do you have a favorite fall soup? I’d love to hear about it!
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