Curried Sweet Potato Soup

I don't know about everyone else, but I am loving the comeback of the local farmer's market.  Here in Raleigh we have access to fresh local produce, meats, and dairy through a variety of distributors that accommodate to all different shoppers.  While I am still enchanted with the beauty of a fully stocked Whole Foods produce section, I also love the simplicity and pureness of a local market.  The NC State Farmers Market  is an old standby and is at the top of my list!  As a working mom, this is the market that I go to when I have an hour of free time and I want to indulge!  We also have neighborhood markets, such as the constantly evolving Bickett Market in our neighborhood.  Considering the size of this store they offer a huge variety of fresh caught NC seafood, local produce, meat, dairy and wine.  I love this visionary market because I can pick up ingredients for a fresh and seasonal dinner on my stroll home from the park.  Last, but certainly not least, we have online farmer's markets that offer you the best local produce, meats, cheeses, and condiments and they deliver it straight to your door! I personally use Papa Spuds here and Raleigh and am always excited to come home on Wednesday afternoons to find my box waiting!  How much easier can it get?!  

Last week when I opened my produce box, I found 2 lbs of white sweet potatoes.  I decided to turn to an old recipe that I made before using yams to make a Curried Sweet Potato Soup.   I made a few adjustments to the old Bon Appétit recipe and using the white sweet potatoes proved to be just as, if not more delicious!  This is definitely for the heat lovers, so if you do not care for spicy foods, I would omit the cayenne pepper. I highly recommend this recipe for you next winter afternoon- which for most of us is today!  Don't forget your grilled cheese!

*Butternut Squash and yams are easy substitutions for the white sweet potatoes.  You can usually buy the butternut squash peeled and cut, so that saves you a few minutes!


Print Recipe

Curried Sweet Potato Soup

Adapted from Bon Appétit | October 1998

Serves 4


Ingredients

1/2 cup diced onion

4 cups vegetable stock or chicken stock

2 lbs of peeled white sweet potatoes cut into 1 inch pieces (this is the equivalent of 3 large potatoes or one large butternut squash)

1 1/2 tsp curry powder 

1/4-1/2 tsp cayenne pepper (depending on how spicy you want it)

Chopped pecans for garnish- I love the sweet and spicy ones from Trader Joe’s


Directions

1. In a large saucepan, saute 1/2 cup of onion in a tsp of olive oil over medium heat until the onions are translucent- about 4-5 minutes
2. Add curry powder, cayenne pepper if using, and a pinch of salt and pepper and stir for 30 seconds.
3. Add 4 cups of vegetable stock and bring to a boil
4. Add sweet potatoes cover and simmer for 20 minutes or until potatoes are very tender.
5. Hand blend with an emulsion blender, or transfer with a slotted spoon to a food processor or blender. Puree until smooth. If using a food processor or blender, add broth  for desired consistency.  Process until well blended. Return mixture to saucepan. 
6. Season with salt and pepper.  
7. Garnish with sweet and spicy pecans.