Curried Sweet Potato Soup – Ash's In The Kitchen

Day 35 of the #PantryChallenge 

Hey look! It’s soup…again. Still can’t really do the whole solid food thing, so immersion blender to the rescue! I love pureed soups and I added a bit more peppers to try and help clear out my sinuses.  It could have done with a splash of heavy cream, but I didn’t have any on hand. Sad panda. 

1 quart Chicken Broth

3 large Sweet Potatoes; peeled and chopped

1 Tablespoon Olive Oil

1 large White Onion; diced

4 cloves Garlic; minced

½ teaspoon Ground Thyme

3 Tablespoons Curry Powder

1 teaspoon Chinese Five Spice

½ teaspoon Cumin

½ teaspoon Cinnamon

1 teaspoon Smoked Paprika

1 teaspoon Turmeric

1 teaspoon Garlic Powder

¼ teaspoon Red Pepper Flakes

Pinch of Coriander Seeds

Salt and Pepper to taste

  1. Heat a pot over medium-high heat and add the oil, onions and sweet potatoes. Sauté until tender, then add in the garlic; cooking until fragrant. Add the thyme, spices and broth to the pot and bring to a boil, then reduce the heat to low and simmer for 20 minutes.
  2. Carefully pour the soup into a blender and pulse until smooth, then it pour back into the pot. Taste and season accordingly.
  3. Serve hot and garnish with chopped walnuts.
  4. Enjoy!

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