Laura’s Sweet Potato Soup with Curried Apples

sweet potato soup by JoinMeForDinner

While walking home from work today, I mentally planned tonight’s dinner, going over in my mind what was in the frig that should be eaten. Leftover Jambalaya? Naaaa–it would make good lunches. Quinoa patties from the freezer? Boring. I knew there was a fresh bag of sweet potatoes in the pantry, so I was considering my options for including them along with some fresh green veggies in the frig.

How cool to come in and find that dinner was already done. A sweet potato soup was already in the making. Thanks Laura! It was fantastic: smooth and creamy with a bit of a bite from the hot pepper. The crunchy apple garnish put it over the top. She served this with warm naan bread and a salad. Yum.

Serves 6
Ingredients

  • 2 1/2 pounds sweet potatoes (3 or 4 medium)
  • 2 Tbsp. olive oil
  • 1 medium onion, halved and sliced
  • Coarse salt and ground black pepper
  • 1 red bell pepper, thinly sliced
  • 2 jalapeño peppers, ribs and seeds removed, thinly sliced, OR half a Serrano pepper
  • 3 garlic cloves, coarsely chopped
  • 1/2 cup dry sherry (optional)
  • 4 cups vegetable broth

For the curried apples:

  • 2 tsp. white wine vinegar
  • 1 tsp. honey
  • 1/4 tsp.  curry powder
  • 1 small tart apple, cored and diced

Garnish with:

  • 1/4 cup plain yogurt
  • 2 tablespoons chopped mint

Directions

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.

Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, hot peppers, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer and cook for 20 minutes until flavors have blended.

Puree with an immersion blender or working in batches, puree soup in a blender or food processor. Combine batches in a clean pot. The soup should be thick. Taste and adjust seasoning.

In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apples, stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Slightly adapted from Martha Stewart’s Sweet Potato Soup with Curried Apples

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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