Curried Sweet Potato Soup

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!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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