Here is Paul’s Sweet potato curry soup. It tasted just as good as I remembered it tasting.
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,
and curry paste.
Mince some fresh ginger and
garlic toss and them in. Cook for 5-7 minutes.
select a red bell pepper and chop it up.
Add the peppers and cook until they are very soft.
Bring the pot over to some better light so you can get a photo of the stream. Ok, only if you want to.
Add in cooked sweet potato.
If you started with a large enough pot you can blend it right in the pot with a hand blender.
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.
Serve in bowls
with a dollop of sour cream.
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