My mum came over last weekend and brought me a bag of potatoes, however I already had a whole bunch so I decided to use some up. I put together my ingredients in the hopes of making delicious boiled sweet potatoes as a side. However, after boiling the potatoes for too long the potatoes began to breakdown. At the last minute I decided to blend them. Lo and behold, I had just blended the BEST soup I have ever made!
Ever had a soup so good it makes your taste buds tingle? If not, give this Curried Sweet Potato Soup a try! This soup is relatively easy to make and has a sharp but warming flavour to it.
It makes a great entree on a particularly cool evening or a fantastic starter. Serve with a freshly baked dinner roll.
Much love,
| Prep Time | 5 M |
| Cook Time | 30 M |
| Servings |
people
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- 2 Carrots sliced
- 1 Stick of Celery chopped
- 1 Red Onion chopped
- 4 Garlic Cloves minced
- 1 teaspoon Ginger minced
- 1 teaspoon Fresh Rosemary chopped
- 1 tablespoon Unrefined Palm Oil or any oil of your choice
- 4 Sweet Potatoes chopped
- 2 and half tablespoons Medium Curry Powder
- 1 tablespoon Mixed Spice (optional)
- 1 litre Vegetable Stock
- 1 tablespoon Butter
- 3 tablespoon Flour
- 500 ml Milk
Ingredients
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- Add red pepper, carrots, celery, red onion, garlic cloves, ginger, rosemary, palm oil, sweet potatoes and curry powder into a large pot. Stir and fry for 3 minutes.
- Pour the vegetable stock into the pot and simmer for 25 - 30 minutes.
- After 25 minutes, in a separate pot, melt the butter on low to medium heat. Once melted, add the flour and whisk it along with the butter until it become a thick paste like texture. Once thick, pour in the milk and continue whisking until the flour slurry mixture is nice and thick.
- Pour the flour slurry into the soup pot and simmer for 5 minutes. (If you enjoy your soup chunky, you may serve at this point).
- Blend the soup together for a smooth texture and serve with a warm dinner roll.
Adjust the heat in this dish by adding or reducing the amount of ginger.
