Just when we thought we were going to escape this year, Mother Nature decided to slam us here in New England with a healthy dose of the white stuff…not to mention that fun blizzard and then a flash freeze to dash any of our remaining delusions! Lucky for us, we have soup! I love making soup, and I make a lot of it the cooler months. This was true in California as well as here in Eastern MA, everyone likes a warm bowl of soup on a chilly day. The best thing about making soups, and stews as well, is you can truly make it up as you go along. This happens more often than not in my kitchen, and is exactly how I came up with this yummy Curried Sweet Potato Soup. I happened to have a lot of leftover roasted sweet potatoes in the fridge and started looking around for stuff to add to them! Soups are very forgiving, and much simpler to make than most people realize, and a really great way to brighten up a cold day. This one makes a great, quick dinner served with a green salad and a plate of cheese and olives w/ a nice crusty bread.
Curried Sweet Potato Soup
2 tablespoons Extra Virgin Olive Oil, Coconut Oil or Ghee
2 Celery stalks, chopped
1 Onion, peeled and chopped
2 large Sweet Potatoes, peeled and chopped
2 Carrots, peeled and chopped
1 clove Garlic, peeled and miced
1 inch fresh Ginger, peeled and minced
1 tablespoon no salt Curry Powder
1 can Coconut Milk (full fat preferred)
4 cups Vegetable or Chicken Stock
squeeze of Lemon Juice or Lime juice
Heat oil in medium to large soup pot over medium heat. Add the onion, celery and curry powder and sautee until translucent. Add the Sweet Potato, Carrots, Ginger, Garlic and about 1 teaspoon salt. Stir to coat with the oil, about 5 minutes. Add the coconut milk and stock. Raise the heat and bring to a boil, lower heat to simmer and cook, covered, about 30-45 minutes, or until carrots and sweet potatoes are soft. Using either a ward blender or a traditional blender/vitamix, puree the soup until smooth. (you will get a smoother texture using a regular blender…also, be careful not to fill container too high or the hot soup will shoot out the top!) Return the soup to the pot, add the squeeze of lemon or lime, taste for seasoning and add more salt and pepper to taste. Serve topped with cilantro or a swirl of creme fraiche…or just as is!