Sweet Potato Curry Soup

by - 8:59 AM

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Here is Paul’s Sweet potato curry soup. It tasted just as good as I remembered it tasting.



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In a soup pot over medium-low heat add chicken or vegetable stock (that’s frozen stock, the shapes you se in there), sauteed onions,


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and curry paste.


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Mince some fresh ginger and


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garlic toss and them in.  Cook for 5-7 minutes.


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select a red bell pepper and chop it up.


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Add the peppers and cook until they are very  soft.


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Bring the pot over to some better light so you can get a photo of the stream. Ok, only if you want to.


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Add in cooked sweet potato.


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If you started with a large enough pot you can blend it right in the pot with a hand blender.


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Even with a pot this size I found you can make quite a mess with a hand blender.

Do a taste test If you like it, heat and serve, if not add more stock and adjust seasoning.


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Serve in bowls


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  with a dollop of sour cream.


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Sweet Potato Curry Soup

minorly adapted from Paul’s favorite recipe


    • 1/2-3/4 cup sauteed chopped onions
    • 1 garlic cloves, chopped
    • 1 tablespoon curry paste (I used Thai kitchen Green curry paste)
    • 2 tablespoons fresh ginger minced
    • 4 cups cooked potatoes
    • 1 red bell pepper, deseeded and chopped
    • 3 1/2 cups chicken or vegetable stock
    • 2 tablespoons rum
    • salt to taste
    • sour cream for serving

    In a soup pot over medium-low heat.
    Add stock, curry paste, onions, garlic clove and ginger. Cook for 5-7 minutes.
    Add sweet potatoes and pepper and cook for 15 minutes or until vegetables are very soft.
    Puree the ingredients in a blender or puree the whole amount directly in the pot with a hand blender.
    Do a taste check. See if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings.

    Serve in bowls and top each with a dollop of sour cream

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