Curried Sweet Potato Soup

Try it. Because it’s good. It’s probably 1/4-1/2 as spicy as I’d make a straight up curry. Kind of subtle in a good way.

  • Ghee – about 2x as much as you think is good for you. Maybe more. This makes it taste good.
  • 1 onion, diced.
  • 2 med-smallish yams/sweet potato, peeled, chopped.
  • 1 med red potato, peeled, chopped.
  • 6 cups assorted broth, I used 4 c roasted veggie and 2 c fake chicken.
  • some mustard seed 1/2 tsp?
  • some cumin seed 2-3tsp?
  • some cardamom seed 1/2tsp?
  • ground fenugreek, 1/2 tsp
  • 2 1/2 tsp curry powder
  • salt, hot pepper stuff to taste.

Melt the ghee, and cook the onions, mustard seed and 1tsp cumin till the onions are transparent and soft. While this is happening, toast remaining cumin and cardamom in a dry pan till browned. Crush with a mortar and pestle. When the onions are ready, add all the spices and stir till all coated. Add yams and potato, stir, then add the broth. the liquid should easily cover the chunks. Bring to boil, back off and simmer quickly for 20 minutes till the sweet potatoes are soft. Adjust with salt and pepper stuff. Put 1/2 in a blender, liquefy (or frappe, or what ever your favorite setting is) and return to the pot. If it’s not smooth enough, do another 1/2. There should still be a few chunky bits in a smooth thick liquid.

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