Fusion-Spiced Sweet Potato Soup
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 2 tablespoons butter
- 2 tablespoons grated fresh ginger
- 3 stalks celery, finely chopped (~1 cup)
- 1 large onion, finely chopped (~2 cups)
- 1 tablespoon curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cayenne
- 1⁄8 teaspoon nutmeg
- 2 1⁄2 lbs sweet potatoes, peeled and cut into 1/2 inch cubes
- 6 cups chicken broth
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup milk
- sour cream, and
- chopped roasted peanuts, to garnish
directions
- In a large pot, melt butter over medium heat.
- Sauté ginger, celery and onion until soft and fragrant (about 5-7 minutes).
- Add curry powder, cinnamon, cayenne, and nutmeg.
- Cook 1 minute, stirring frequently.
- Add sweet potatoes, broth, thyme, bay leaf, salt and pepper.
- Increase heat to high and bring to a boil.
- When boil is reached, lower heat to medium-low and simmer, uncovered, for about 25 minutes, or until potatoes are soft and cooked through.
- Puree in batches in a blender or with a stick blender.
- Add milk to thin.
- Serve hot, garnished with sour cream and roasted chopped peanuts.
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RECIPE SUBMITTED BY
Roosie
San Francisco, CA