Sweet Potato Curry Soup

Sweet Potato Curry Soup
Serves 6

Lann’s been sick all week: fever, chills, and sore throat aka strep throat. He’s been pretty sad and not too hungry. For some reason, I think of curry as good comfort food when people are sick. We ordered take out curry on Saturday in hopes of chasing away his fever. It worked! On Sunday he woke up fever free! I’m sure this was because of the curry and not because of the Tylenol and antibiotics. I decided to extend the magic of curry into Sunday night dinner in the way of sweet potatoes. 

This soup is thick and hearty but has a lot of heat. Curry paste is powerful stuff. My recommendation would be to add less then you think you need and taste the soup as you go. You can always add a little more.

I used store bought chicken stock this time but this soup would definitely benefit from homemade chicken stock in the future.

2 tablespoons Olive Oil
1 small Onion, chopped
2 tablespoons fresh Ginger, finely chopped
1 – 1 ½ tablespoons Curry Paste
3 medium Sweet Potatoes, peeled and diced
1 ½ quarts Chicken Stock (vegetable stock could also be used)
¼ cup Cream
Lime wedges for serving

Heat the olive oil, once hot add the onion, ginger and curry paste. Cook until the onion is translucent, stirring occasionally. Next add the sweet potato and cook on medium heat until the potatoes are fork tender. This will take about 30 minutes.

Once the potatoes are tender, add the chicken stock and bring it to a boil. Let is boil for about five minutes. At the point you are ready to puree the soup. You can do this using a blender or an immersion blender. I prefer the immersion blender so I don’t have to transfer the hot soup.

When the soup is pureed to your liking, stir in the cream.

To serve, top each bowl with a squeeze of lime.