We are on a sweet potato kick! Every recipe we have picked out seems to have this super fruit of starch in it. They are so good for you, chock full of Beta Carotene, fiber, iron and B6. These have always been our favorite complex carb in our house. We usually eat them like fries with our Boca Burgers or just baked with a little butter and brown sugar. But in a soup, I had to try this!
My husband found this recipe on treehugger.com, it is so easy, so healthy…it’s a must try!
Curry and Maple Sweet Potato Soup
- 4 sweet potatoes
- 1 small sweet onion
- 4 cloves of garlic, minced
- 6 cups of light, salt-free vegetable broth
- 2 1/2 tablespoons mild curry
- 2 tablespoons maple syrup
- Salt and pepper to taste
- Cilantro, nutmeg and clove for garnish
1. Peel and dice the sweet potatoes.
2. Chop the onion and add it along with the garlic and some olive oil to a large soup pot. Cook the onion and garlic over a medium-high heat until the onion becomes translucent.
3. Add the sweet potatoes and cook for about 15 minutes until they just begin to soften. Then add 4 cups of the vegetable broth and bring to a boil.
4. Once the sweet potatoes are fully cooked and just about to fall apart, remove from the heat.
5. Doing 1 cup at a time, puree the sweet potato and broth mixture in a food processor. (We used our hand held stick blender, a little easier and taking apart and cleaning a food processor is not fun!)
6. Transfer the pureed mixture back to the soup pot and add the curry and maple syrup. Also add the remaining vegetable broth. You want just enough to make it soupy, you might not use it all.
7. Bring the soup to a low simmer to have the flavors meld.
8. Let cool to an edible temperature and then salt and pepper to taste.