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!

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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