Curried Sweet Potato Soup

Tuesday, 31 March 2009 11:31 Written by Jeanne Stewart

Curried Sweet Potato Soup

(Serves 4)

Ingredients:

3 medium sweet potatoes

2 T. canola oil

2 stalks celery, diced

1 large carrot, peeled and diced

Salt and pepper to taste

1 shallot, thinly sliced

1 T. garam masala

1 T. curry powder

3 c. chicken stock

½ c. coconut milk

1 T. maple syrup (or more to taste)

Procedure:

Preheat oven to 350 degrees. Pierce potatoes well all over and set on a baking sheet and bake for 1 hour or until tender when pierced with a skewer, cool. In large saucepan, heat the oil until hot. Add the celery, carrot, salt and pepper and cook, stirring often, for about 8 minutes. Add the shallots and cook for another 2 minutes. Stir in the garam masala and curry powder and cook, stirring constantly for 30 seconds. Remove pan from heat. Scoop out the flesh of the potatoes and compost the skins. Stir the potatoes into the spice mixture. Gradually add stock. Bring to a boil, lower heat and cover pan. Simmer for 15 minutes. In a blender (or with a hand held blender) puree the soup in batches until smooth. Return to pan and stir in the coconut milk and bring to a simmer. Add maple syrup. Taste and adjust seasoning as desired.

Note: you can cook the potatoes in the microwave – wrap each potato separately in plastic wrap, pierce with knife several times and microwave individually on high for 10 min. per potato.