Hello friends– Another day, another soup! It seems like there’s nothing better for dinner in January. And there’s lots to love about this one– starting with the luscious orange color, the sweetness of the potatoes, heat of the curry and the tang of the citrus.
SWEET POTATO SOUP
2 sweet potatoes
2 tab. olive oil
2 carrots, cut to small bits
1 large onion, chopped
2 tsp. curry powder*
2 14 oz. cans chicken broth
1 cup orange juice
salt & freshly ground pepper to taste
granishes–take your choice– sour cream or yogurt, pumpkin seeds, green onions, croutons, almonds, bits of chopped red pepper…
Cook the sweet potatoes in the microwave– about 8 minutes each– until they are soft and the skin pulls right off. While those are baking, Pour the olive oil into a hot soup pot. Then toss in the onion and carrots. Saute them for about 5 minutes until they are soft and beginning to brown. Add the curry powder and cook 1 minutes more. Peel and cut the cooked sweet potatoes into 2″ chunks and add them to the pot. Next pour in the chicken broth and orange juice. Puree everything in the pot with a stick blender (or by batches in the food processor) to the consistency you like–I prefer to leave some lovely lumps. Then season to taste with a little salt and pepper and a couple shakes of ground red pepper. Simmer on low for a few minutes to heat it through. And serve it up hot with a tasty garnish. It doesn’t take long to make this pretty soup.
*You may want to add a little more curry if you like spice. I think I’ll through in another teaspoon next time.