Curried Sweet Potato Soup
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.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- 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
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.
- Serving Size: 2 people