This honey Sweet Potato Soup Recipe also includes garlic cloves, red bell pepper and curry powder.
This Sweet Potato Soup Recipe would satisfy on any fall day, but especially so on Thanksgiving.
Yields 8 cups; 4 to 6 servings
1 tablespoon olive oil
1 onion, diced
4 medium-sized cloves garlic, peeled
6 cups (48 ounces) chicken or vegetable stock
1 pound sweet potatoes, peeled and cut into chunks
1 medium russet potato, peeled and cut into chunks
2 teaspoons salt
6 tablespoons orange blossom honey, divided
1 medium red bell pepper, seeded and diced
2 to 3 teaspoons curry powder
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 cup chopped fresh cilantro, optional
In soup pot, heat oil over medium-high heat. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt.
Cover and simmer until potatoes are tender, about 15 minutes.
Pureé mixture in batches, put soup back over low heat and add 5 tablespoons honey, bell pepper, curry powder, pepper and ginger. Bring to simmer, taste and adjust seasonings.
Microwave remaining honey for 5 seconds on high. Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired.
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