Friday I made “Curried Sweet Potato Soup”. This recipe was simple to make, but very delicious and got the highest ratings so far: a 7 from my husband and an 8 from me! My husband said it was his favorite of the recipes I’ve made from the RAVE book. It was also the first recipe in which I really didn’t miss the salt at all. It tasted sweet but savory at the same time- totally delicious! We had some of the leftovers last night and it was good the second time around as well. Here’s the recipe:
Curried Sweet Potato Soup
- 5 cups cubed, peeled sweet potato
- 4 cups vegetable broth
- 1 cup chopped onion
- 1 cup water
- 1/8 cup vegetable broth
- 2 tsp curry powder
- minced cilantro (optional)
Heat broth in a large saucepan over medium heat. Add onion and curry powder and saute for 2 minutes. Add water, broth, and sweet potatoes. Cook for 30 minutes, or until sweet potatoes are tender. Place one-third of the sweet potato mixture in a blender and process until smooth. Repeat the procedure with the remaining sweet potato mixture in batches. Return the pureed mixture to the saucepan. Bring the soup to a boil and remove from heat. Garnish with cilantro, if desired.
Note: I did not blend the soup, but merely mashed it with a potato masher. I suppose I did this because I was lazy. Also, my blender was being washed. Also, I don’t mind having my soup a little texturized and it did still taste delicious!