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Curried Sweet Potato-Apple Soup

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Ingredients

  • 3 medium sweet potatoes
  • 3 T butter
  • 1 small onion, chopped
  • 2 Cloves garlic, smashed
  • 1/4 t freshly grated nutmeg, plus more for garnish
  • 1 1/2 t Madras curry powder
  • s & p
  • 2 C chicken broth
  • 1 1/4 C chunky applesauce
  • 1 T olive oil
  • 1 T apple cider vinegar
  • 1 to 2 T chopped fresh cilantro

Details

Preparation

Step 1

Preheat oven to 425 degrees.

Peel and dice 2 1/2 sweet potatoes. Melt 2 T butter in large pot over medium heat. Add onion and garlic, and cook until soft, about 5 minutes. Stir in ginger, nutmeg, 1 1/4 t curry powder, s & p, and cook until toasted, 1 more minute.

Add diced sweet potatoes, broth and 2 C to the pot, cover and bring to a boil over medium-high heat. Reduce heat to medium low and stir in applesauce. Simmer, covered, until sweet potatoes are soft, about 20 minutes. Puree the soup until smooth. Season with s & p; keep warm.

Meanwhile, peel and thinly slice remaining 1/2 sweet potato and toss with olive oil and s & p to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.

Heat remaining 1 T butter in skillet over medium heat. Add remaining 1/4 t curry powder and cook, stirring, until browned; remove from heat and add the vinegar.

Top the soup with curry butter, cilantro and sweet-potato chips.

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