Wonderful Curried Sweet Potato Soup Recipes

CURRIED SWEET POTATO SOUP

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

CURRIED SWEET POTATO SOUP

Steps:

• Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Stir in garlic, curry powder, and coriander; cook until the garlic is fragrant, about 1 minute more.
• Add stock, sweet potatoes, and carrots; cover, and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes.
• Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt.
• Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.

CURRIED SWEET POTATO SOUP WITH APRICOTS

Steps:

• Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
• Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
• Place mixture, in batches if necessary, into a blender, and pur�e until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE

Steps:

• Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
• Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.