Curried Sweet Potato-Apple Soup

Curried Sweet Potato-Apple Soup
Curried Sweet Potato-Apple Soup

PREP TIME

45

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

45

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 3

    medium sweet potatoes

  • 3

    Tbsp unslated butter

  • 1

    small onion, chopped

  • 2

    cloves garlic, smashed

  • 1

    2-inch piece ginger, peeled and grated

  • 1/4

    tsp freshly grated nutmeg, plus more for garnish

  • 1 1/2

    tsp Madras curry powder

  • Kosher salt and fresh ground pepper

  • 2

    cups low-sodium chicken broth

  • 1 1/4

    cups chunky applesauce

  • 1

    Tbsp extra-virgin olive oil

  • 1

    Tbsp apple cider vinegar

  • 1-2

    Tbsp cilantro, chopped

Directions

Preheat overn 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 Tbsp butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 tsp curry powder, and salt and pepper to taste and cook until toasted, 1 more minute. Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Resude the heat to medium low and stir in applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt & pepper; keep warm. Meanwhile, peel and thinly slice remining 1/2 sweet potato and toss with olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes. Heat the remaining 1 Tbsp butter in a skillet over medium head. Add the remaining 1/4 tsp curry powder and cook, stirring until browned; remove from the heat and add the vinegar. top with the curry butter, cilantro and sweet-potato chips.

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