Curried Sweet Potato Soup

Curried-sweet-potato-soup

For this being only the second week of spring it has been dark and gloomy. I understand it has to rain in order for “April showers [to] bring May flowers,” but does it have to make everything seem so sad?

I was hoping to celebrate spring outdoors instead of camping in my living room. It was nice the first couple of days cuddling up with my pug, Pickle, and reading Garlic and Sapphires, but now I want some sunshine damnit!

If there’s a sliver lining in all this it’s this soup. It’s not only flavorful and colorful, but simple to make using only a few ingredients.

Ingredients

  • 1 small white onion diced
  • 1 tsp vegetable oil
  • 2 lbs sweet potatoes peeled and cubed
  • 3 cups water
  • 2 cloves garlic chopped
  • 1.5 cup whole milk
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • salt to taste
  • pinch of paprika for garnish

Directions

In a medium sauté pan warm the oil and add the diced onion. Cook until translucent- adding the chopped garlic towards the end. Remove from heat and set aside.

In a medium stock pot add the 3 cups of water and sweet potatoes and bring to a boil.  Add more water if the sweet potatoes are not submerged. Once boiling reduce to medium heat and cook an additional 20-25mins.

The sweet potato should be tender at this time so remove from heat, drain, and place in a separate bowl to cool for 10mins. Once cooled, transfer to a blender or food processor and and add the onions garlic mixture, milk, curry powder, garam masala, turmeric, and salt to taste. Blend until smooth. Pour mixture back into the stock pot and cook on medium heat to rewarm.

When serving, top with a pinch of paprika for color. Enjoy!

Sweet-potato-soup

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