Curried Sweet Potato Soup

This recipe is from From Scratch.

My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their own kitchens. Just like with Good and Cheap, the PDF is free. Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).

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January makes me want to eat soup. Actually even more than eating soup it makes me want to make soup. This curried sweet potato soup is from my first cookbook, From Scratch. It’s super hearty and satisfying, and the thick texture makes it feel like it’s really sticking to your ribs! But since January is, for so many, a time to focus on eating more vegetables and generally taking care of our health, this soup also fits the health bill. It’s basically a pot of puréed vegetables, but you will feel a lot more full (and warm!) than if you just drank a bunch of green juice.

I highly recommend adding the peanut butter (or you could use other nut butters) for extra creaminess. Then it almost has an West African peanut stew quality to it. So yummy.

Curried Sweet Potato Soup

Print Recipe

A thick, warm, spicy sweet potato soup that is almost stew-like in consistency. Makes a satisfying meal or appetizer.

• CourseSoup

Servings

4

Servings 4

Curried Sweet Potato Soup Print Recipe A thick, warm, spicy sweet potato soup that is almost stew-like in consistency. Makes a satisfying meal or appetizer. CourseSoup Servings 4 Servings 4

Ingredients

• 1 Tbsp butter or olive oil
• 1 small onion diced
• 2 to 3 cloves garlic diced
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp smoked paprika
• 1 Tbsp curry powder (use as alternative to the above spices. Do not use otherwise)
• 1/2 jalapeno finely diced
• 1/4 inch fresh ginger grated
• 1 large sweet potato peeled and diced
• 3 to 4 cups vegetable broth
• Salt and pepper to taste
• cilantro chopped
• scallions chopped
• 1/2 cup sour cream

Variations

• 1 can coconut milk (replace equivalent amount of broth)
• 2 Tbsp peanut butter

Instructions

1. Put a pot on medium heat and add the butter or oil. Once it’s hot, add the onion. Let it cook, stirring occasionally, until it’s translucent. Add the garlic and cook for another minute until it smells great.
2. Add the cumin seeds, stir, and cook for another minute. Add the jalapeño, ginger, turmeric, coriander and smoked paprika and stir (If using the curry powder instead of the the spices just add it all at once now and stir).
3. Add the sweet potato, then stir until everything is coated and mingled. Add enough broth (and coconut milk if using) to cover the vegetables. Bring it to a boil and turn the heat down until the soup is just simmering.
4. Let the soup cook until the sweet potato is soft and tender, about 20 minutes. Taste the broth. Season it with salt, pepper, and any other spice you think it needs more of. Here is the time to add the peanut butter if you want it.
5. Once seasoned to your liking, take the soup off the heat and purée it with an immersion blender or let it cool to room temperature and use a food processor or blender.
6. Serve with freshly chopped cilantro or green onions as well as a dollop of sour cream.