Sweet Potato soup is one of my all-time fall favorites! This healthy soup is fiber rich, smooth and creamy. The ginger and curry powder add a hint of Indian flair, just enough to create a harmony of flavors that are sure make you taste-buds dance. Serve this soup in one of your favorite soup bowls with a slice of corn bread on a Sunday afternoon.
In a Stockpot…
1 – Onion
3 – Garlic Cloves, chopped or crushed
3 – Tablespoons of Olive Oil
Cook the onion and garlic in the olive oil until they start to brown.
Then Add…
4 – Sweet Potatoes
5 – Cups of Broth (Chicken or Vegetable)
1 – Teaspoon of Sea Salt
1 – Teaspoon of Freshly Grated Ginger
1/2 – Teaspoon Fresh Ground Black Pepper
1/4 – Teaspoon Curry Powder
1/4 – Teaspoon Nutmeg
1-½ – Teaspoon Mustard Powder
Cut the sweet potatoes into cubes and add to the pot along with all other ingredients.
Bring to a boil and let simmer for about 1 hour.
Mash up the soup using a hand masher, mixer or food processor.
Then Add…
1/8 – Cup of Fresh Cilantro, Chopped
1 – Cup of Milk
Chopped Scallion for Garnish
Add the cilantro and milk – simmer for another 30 minutes.
Serve in soup bowls and garnish with scallions.
Enjoy!
Lulu B’s Kitchen
© 2010 – Sweet Potato Soup
