I take advantage of that opportunity and create my own soup from scratch.
This soup looks complicated but is actually one of the easiest soups I have ever made.
The main ingredient sweet potatoes, are one of the most nutritious "super foods" making headlines these days.
I gave it an exotic flair by using spices from India.
Having an immersion blender on hand will make it even easier as you won't have to purée the soup in batches in a blender or food processor. You can just blend it right in the pot.
This would make an elegant appetizer for a dinner party or an easy weeknight meal with warm whole grain bread and a spinach salad.
The best part is that it tastes wonderful, and is good for you too!
Curried Sweet Potato Soup
- 1 onion diced
- 1 tablespoon minced garlic
- 6 to 8 peeled and diced sweet potatoes
- 2 teaspoons each of curry, cinnamon and cumin
- 1 teaspoon allspice
- salt and pepper
- 4 cups of chicken stock
- 2 cups milk
- 1/2 cup of cream
In a large wide soup pot heat the oil and brown the onion and garlic.
Add the sweet potatoes, spices and chicken broth.
Bring to a low boil and cook until potatoes are soft.
Reduce heat .
Purée soup with an immersion blender until almost smooth. Add milk and cream and continue to purée until smooth and blended.
Adjust seasonings and stir in parsley
Serve with an optional flourish of sour cream or crémé fraiche in the center.