Curried Sweet Potato-Apple Soup
With a bagful of sweet potatoes on hand, and soup in season, I did some searching around for a delicious way to prepare them. I’m not the biggest fan of the sweet potato- but I’ve been working hard over the years and I’m slowly learning to like them. A bite full every holiday season has turned into a small spoonful (and growing) on the plate over the years. Still, I wanted to find a recipe that would make me love the crazy little tubers- I think I found the one…This is my personal variation of a Food Network recipe I found. There are many variations of sweet potato soup out there with parsnips, (which I like even less than sweet potatoes, especially the smell of them cooking) potatoes and whatnot. I finally settled on this recipe because of the curry and apples. It sounded good and ended up tasting even better.
Curried Sweet Potato-Apple Soup
Ingredients:
3 medium sweet potatoes
3 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1/2-inch piece ginger, peeled and grated
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons curry powder
Kosher salt and freshly ground pepper
2 cups chicken broth
1 1/4 cups chunky applesauce
1 granny smith apple, peeled and diced
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/4 cup feta cheese
1 to 2 tablespoons chopped fresh cilantro
Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add the diced sweet potatoes and apples, chicken broth and 2 cups of water to the pot, cover and bring to a boil over medium- high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes and apples are soft, about 20 minutes. Puree the soup in a blender until smooth.