This recipe really should be called “procrastination soup” since I made it this afternoon to avoid writing my legal philosophy paper. Peeling, chopping and simmering is much easier than postulating on the value of money.
I have had two huge sweet potatoes kicking around the kitchen for a couple of weeks. My mum passed them on to me since she’d had them kicking around since Christmas and doesn’t like them. So clearly something had to be done with them. The paper had to wait!
The soup turned out surprisingly delicious. I was a bit skeptical of how it would taste given the relatively few ingredients. The ginger gave it a nice heat and the curry powder was not too curry-ish – a great balance of flavours. It also came together very quickly and easily – definitely a make-again.
(Yay! This recipe was featured on Tastespotting! Hello to all the new readers visiting from there.)
Sweet Potato Soup
Adapted from Canadian Living
Yield: 4 – 6 servings
2 large sweet potatoes
1 tablespoon olive oil
4 cloves garlic
1 1/2 tablespoons fresh ginger
2 teaspoons curry powder
4 cups vegetable stock
salt and pepper to taste
Peel and cut the sweet potatoes into small chunks (roughly 1 to 2 inch cubes).
Chop the onion, garlic and ginger. Precision and size is not really important in any of the chopping since everything is whizzed through the immersion blender.
In a large saucepan over medium heat, saute the onion, garlic, ginger and curry powder in the olive oil for abut 5 minutes or until the onions begin to soften. Add the sweet potatoes and stir until they are coated, about 1 to 2 minutes.
Add the vegetable stock and bring to a boil, then reduce the heat, cover and simmer for 15 to 30 minutes.
Once the sweet potatoes are quite tender, remove from heat and puree the soup with an immersion blender (you could also use a regular blender or food processor). Serve.