Recipe Flash: Curried Sweet Potato Soup
When January 1st hits, my stomach can finally breathe a sigh of relief. I love the holidays and all, but after a while I begin to think that if I have to eat another sugar cookie or puff pastry canapé, I might explode. January is my time to detox, to get back to the sort of eating and cooking that takes up the other ten months of the year, before Thanksgiving rears its carb-stuffed head.
But there’s one problem: January is cold. And when the world outside my apartment screams stew but my body says salad, I’m torn. For these cold winter days, my answer is soup. I’ve been making so many orange-hued soups lately that for a while I thought this image was of my recent Carrot-White Bean Bisque, instead of the Curried Sweet Potato from a few months ago. It was a happy revelation, as this soup is one of my winter favorites–it’s simple and healthful as post-New Year’s dishes should be, but also all the more warming because of the gentle kick the curry powder gives to the broth.
Phoebe, THE QUARTER-LIFE COOK
If your curry powder is on the spicy side, and your tolerance for spice is on the weaker side, you may want to use less. If you think you could potentially qualify for either, start with ¼ teaspoon and you can always add more later if the soup tastes underseasoned.
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon curry powder (see note)
1 pound sweet potatoes (or yams), peeled, cut into 1/2-inch pieces
1 quart vegetable broth
1 teaspoon salt
1/2 cup whole milk
In a medium Dutch oven, heat the olive oil over a medium flame and sauté the onions until translucent, about 5 minutes. Add the curry powder and sauté for another 2 minutes, until fragrant. Add the sweet potatoes, broth, and salt and raise the heat to high. Bring to a boil, reduce the heat, and cover. Cook for 20-25 minutes, until the potatoes are tender. Use an immersion blender, food processor, or blender to puree. Add the milk and taste for seasoning. Garnish with a dollop of yogurt, and some cilantro leaves.