Curried Sweet Potato Soup
Flavors of the Sun
Flavors of the Sun
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  • 8.1 1/2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 1 large garlic clove
  • 1 tablespoon coarsely grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon crushed red pepper flakes
  • 2 1/2 pounds sweet potatoes
  • 6 cups chicken broth
  • 8 teaspoons fresh goat cheese
  • 10 minutes Add the garlic and sauté, stirring for 30 seconds Add the ginger, cumin, coriander, cardamom, turmeric, and red pepper flakes, if using, and stir well. Add the sweet potatoes and broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes Puree the soup in batches in a blender or food processor. Season to taste with salt and pepper. (The soup can be made ahead of time and refrigerated. Reheat slowly to serve.) If the soup is too thick, add a little more stock.Ladle into mugs, top each serving with a teaspoon of cheese, and stir to melt a little.Enjoy!©Victoria Challancin. All Rights Reserved.Victoria Challancin



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