Curry Sweet Potato Soup

One day last month I went with Jenny and Rachel to Urban Standard Cafe in Birmingham where the lunches are amazing and the coffee is the best I have ever had. Curried Sweet Potato Soup was on the menu that day and let me tell you, it was fantastic! I love Indian food and this soup tasted like one of my favorite dishes, Tikka Masala. I went home and searched the internet for a recipe and tried this one which came out really good! All the ingredients can be tweaked as far as amounts go, I like a lot of garlic and onion and I had to use more curry paste at the end.

SERVES 4 -6 , 7 cups

Change to: cups US Metric

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Ingredients

Soup

• 1 tablespoon oil
• 1/2-3/4 cup chopped onion (2-3 onions)
• 3 garlic cloves, chopped
• 1 tablespoon curry paste (levelled tbsp, I used Pataks Tikka Masala Curry Paste but you could use any curry paste you like)
• 1 tablespoon grated fresh ginger (levelled tbsp)
• 4 cups peeled and cubed sweet potatoes ( I used 4 very large ones) I microwaved mine first for 6 minutes to partially cook them
  
• 1 red bell pepper, deseeded and chopped
• 3 1/2 cups chicken stock or vegetable stock(I used 4 cartons of veg broth)
  
• salt

recommended topping

• 4-6 tablespoons sour cream (any fat content)
• sweet paprika

1. 
   

   In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.

2. 
   

   Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.

3. 
   

   Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).

4. 
   

   Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish.

5. 
   

   Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.