"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamy Curried Sweet Potato Soup Recipe

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This recipe for Creamy Curried Sweet Potato Soup, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tbsp olive oil
1 2/3 cups coarsely chopped onion
1 large clove garlic, coarsely chopped
1 tbsp coarsely grated ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp turmeric
1/8 tbsp hot pepper flakes, optional
2 1/2 pounds sweet potatoes, peeled and sliced
6 cups chicken stock
Salt and Pepper to taste
8 tsp fresh goat cheese

Directions:
Directions:
1. Heat oil in a non-stick pot large enough to hold all the ingredients. Saute onion until it begins to brown, about 10 minutes. Add garlic and saute, stirring for 30 seconds.

2. To make the curry flavoring, add all the spices and stir well. Add sweet potatoes and stock, and bring to a boil. Reduce heat, and simmer for about 20 minutes until the sweet potatoes are soft.

3. Puree soup in batches in blender or food processor. Season to taste with salt and pepper. If soup is too thick, add a little more stock. Ladle into service dishes, top each with a teaspoon of goat cheese and stir to melt a little.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Soup can be made ahead of time and refrigerated. Reheat slowly to serve.

 

 

 

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