Sweet potato is a potato of wonderful opportunities in savory and sweet palates. The sweet potato is a large, starchy, sweet-tasting, tuberous root. If you like curried food, then this soup is for you.
Here is a new twist of some sweet potato soup that you will love if you want a little kick and excitment in your life.
2 1/2 pounds’ sweet potatoes (3 or 4)
Two tablespoons olive oil
One medium onion, halved and sliced
Coarse salt and ground black pepper
One red bell pepper, ribs and seeds removed, thinly sliced
Two jalapeno peppers, ribs and seeds removed, thinly sliced
Three garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth, homemade or a can
Two teaspoons white-wine vinegar
Two tablespoon honey
2 tablespoon garam masala
Two tablespoon Madras curry powder
Two tablespoons fresh cilantro
Two tablespoon butter
Two pinches MSG
One small tart apple (4 ounces) peel, core, and dice
1/4 teaspoon curry powder
Sweet potato spirals Deep-fried
(optional: 1/4 cup of plain yogurt)
Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until vegetables are very soft. When cool enough to handle, scoop the cooked potato out of the skins. Discard skins.
In a 5-quart large soup pot, heat oil over medium, add onion, season with salt and pepper, and cook, occasionally stirring, until soft and caramelized, about 20 minutes.
Add bell pepper, jalapenos, and garlic, cook for 5 minutes. Add sherry (if using, sweet, and broth; stir to combine. Boil the mix ingredients.
Reduce the soup to a simmer, and cook for 20 minutes until flavors infuse.
You are working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.)
In a separate saute pan, melt the butter and toast the garam masala, madras curry powder. Mix in lemon juice, MSG, and Cilantro into the garam masala mixture and add to the puree.
In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil.
Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.
Using a spiralizer, cut the sweet potato into spirals, and fry the spirals until crunchy—you serve with curried apples, yogurt, and spirals. You have done it!!
My name is Jasmine. I am a hard-working woman that is a certified chef with a sense of adventure. I experienced within Puerto Rican, French, Thai, and traditional cuisine; nevertheless, I am always open to learning something new. I nice to meet, and I will make you laugh, including but not limited to, I will support anyone the best of my abilities. Check out my food blog at Bingekookin.com to see more.