Sweet Potato Soup
Makes 12 servings
2 tbsp butter
2 tbsp finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tbsp curry powder
½ tsp cinnamon
¼ tsp cayenne pepper
1/8 tsp nutmeg
2 ½ lbs sweet potatoes, peeled and cut into ½-inch cubes
6 cups chicken broth
½ tsp dried thyme
1 small bay leaf
¾ tsp salt
½ tsp pepper
½ cup milk
sour cream and chopped roast peanuts for garnish
In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes until potatoes are soft and cooked through. Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanut. |
