Sweet Potato Soup
I’ve made this soup for years, but sometimes even I learn a new trick, as when a friend garnished his version with snack mix. It was great! Sweet and salty always wins.
- 3 tablespoons unsalted butter
- 1 cup chopped onions
- 1 clove chopped garlic
- ½ teaspoon chopped, fresh ginger
- 2 pounds sweet potatoes, cooked (see note)
- 2½ cups chicken broth
- ½ cup apple cider (see note)
- 1 teaspoon mild curry powder
- Salt to taste
- Snack mix (such as ChexTM Mix) for serving
Place a large pot on medium-low heat and add the butter. When the butter is melted, add the onions and cook slowly, stirring often, until they are light brown, about 10 minutes. Adjust the heat if necessary to prevent burning. When the onions are ready, raise the heat to medium and add the garlic and ginger. Cook briefly, stirring, just until the garlic and ginger are soft.
Add the cooked sweet potatoes to the pot, then add the chicken broth and apple cider. Stir to combine. Remove the pot from the heat and use a stick blender to puree the soup until smooth. Alternatively, carefully pour the soup into a heat-proof blender container and purée. When the soup is smooth, return the pot to medium-low heat, taste, then add salt. Stir in the curry powder. Add more chicken broth if you prefer a thinner soup. Simmer, covered, for about 15 minutes. Stir occasionally to be sure the soup doesn’t stick.
Serve warm and pass a bowl of snack mix for garnish.
Note: You can either boil or roast the sweet potatoes as much as a day ahead of time. Roasting gives a more concentrated flavor. You can use apple juice instead of cider, but the soup will be sweeter.