There is not a lot of love lost between me and sweet potatoes. Typically, I encounter them solely on Thanksgiving where they are whipped into something topped with plenty of sweet brown sugar and a layer of sticky, melty marshmallows. I love sweets, but potatoes prepared like that are just too sweet.
As winter slowly settles in, I too have slowly been looking for new ways to enjoy the root vegetables and squashes that make up the bulk of the fresh produce options this time of year. Among my discoveries are the many savory applications that sweet potatoes can bring to the table, like this curried sweet potato soup.
A dose of red pepper flakes (or chiles if you so choose) bring plenty of heat that coconut milk cools into just the right balance. A dash of lime juice rounds out a complex layering of flavors that I was hard pressed to identify as anything like the sweet potatoes I’ve associated with in the past.
The warmth and cheery color make this the perfect soup to brighten up a dark and chilly winter night. At the very least, the soup is an easy way to try something new. Enjoy!
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 thumb (two-inch) ginger, peeled and grated
- 1 teaspoon red pepper flakes
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 3 sweet potatoes (1½ pounds), peeled and diced
- salt and pepper, to taste
- 1 quart vegetable stock
- 1, 14 ounce can coconut milk
- 1 tablespoon lime juice (from 1 to 2 limes)
- Heat the oil in a large saucepan over medium heat.
- Add the onions and saute until soft and translucent, about 10 minutes.
- Add the garlic, ginger, red pepper flakes, garam masala and curry powder and cook for about a minute more.
- Stir in the sweet potatoes, then season with salt and pepper.
- Pour in the vegetable stock and bring to a simmer.
- Cook until the sweet potatoes are tender, about 15 minutes.
- Remove from the heat and allow to cool slightly. Use an immersion blender to puree the soup until smooth, or carefully pour the mixture into a stand blender or food processor to puree.
- Return the smooth mixture to the saucepan and stir in the coconut milk. Reheat until the soup is warm.
- Stir in the lime juice and season with additional salt and pepper if necessary.
- If desired, top the soup with a dollop of plain yogurt.