Curried Sweet Potato Soup
Ingredients ( Curried Sweet Potato Soup ) :
2 tsp butter or olive oil
1 small onion, diced
2-3 garlic cloves, diced
½ jalapeño, finely diced
1 centimetre ginger, grated
1 large sweet potato, peeled and diced
2-3 cups vegetable broth
salt and pepper
green onions, chopped
1 tsp cumin seeds
1 tsp turmeric
1 tsp coriander
1 tsp smoked paprika
or 1 tbsp of your favourite curry
powder or paste
add a can of coconut milk, but use that much less broth
add 2 tbsp peanut butter
Prepare your vegetables.
Put a pot on medium heat and add the butter or oil. Once it’s hot, add the onion. Let it cook, stirring occasionally, until it’s translucent. Add the garlic and cook for another minute. If using raw spices instead of curry powder, add the cumin seeds and cook for another minute. Add the jalapeño, ginger, and other spices, then stir. Add the sweet potato, then stir until everything is coated and mingled. Add enough broth to cover the vegetables. Bring it to a boil and turn the heat down until the soup is just simmering.
Let the soup cook until the sweet potato is tender, about 20 minutes. Taste the broth. Season it with salt, pepper,
and any other spice you think it needs more of. Once seasoned to your liking, take the soup off the heat and purée it with an immersion blender or food processor.
Serve with freshly chopped cilantro or green onions as well as a dollop of sour cream.