Although spring is just around the corner, I am going to post just a few more soup recipes thanks to my recent soup exchange. I served and exchanged this vegetarian soup and some of our guests were nice enough to share their recipes with me. So, stay tuned for the final soup hurrah! Darn you never-ending winter – we WILL survive you with our warm, comforting soups to the last!
This recipe is simple and flavorful – not too sweet and not too spicy. I kept mine pretty thick so the consistency was just a touch more liquid than a sweet potato puree you might find at your Thanksgiving table. Just add more vegetable stock for a runnier puree. I enjoyed this leftover cup of soup for lunch today. It would make an easy dinner party first course or accompaniment to a crunchy green salad – I am thinking something with apples or pears in it.
Curried Sweet Potato and Carrot Soup
2 Tablespoons vegetable oil
1 large onion, chopped
2 Tablespoons curry powder
1 teaspoon cumin powder
2 1/2 pounds sweet potatoe, peeled and diced
5 oz. carrots, diced
5 cups vegetable stock
salt
Sour cream or cilantro (optional garnish)
Heat the oil in a pan. Add onion, cook 1 minute. Add curry and cumin. Stir together and cook 2-3 minutes until onions are transluscent and spices are fragrant. Add sweet potatoes and carrots. Stir constantly and cook another 5 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 20-30 minutes or until vegetables are tender. Turn off heat. Use an immersion blender or batches in a regular blender to puree soup. Season with salt to taste. Serve with a dollop of sour cream or a sprig of cilantro as garnish.