Wednesday, March 25, 2009

Sweet potato soup…lightly curried

Ok, it’s a stretch to claim that this is Indian food, because I made it up as a way to use up some leftover sweet potatoes. But I used my own spice mix instead of “curry powder,” so I feel somewhat justified in claiming Indian inspiration :-)

Replace the chicken broth with vegetable broth if you’d like, and you’ve got a great vegetarian meal! Serve with some good crusty bread, and it’s a filling meal too. This is easily a thirty minute meal as long as you are using pre-cooked sweet potatoes. Whenever I make them, I throw in some extras to make soup.

Lightly Curried Sweet Potato Soup

2 T canola oil
2 t curry powder or spice mix
2 stalks celery, thinly sliced
1 medium onion, coarsely chopped
3 - 4 medium sweet potatoes, cooked, peeled, and mashed
4 - 5 c chicken broth (or vegetable broth) and milk, in whatever proportion you want
1 T lemon juice
Salt and pepper

Cook oil and curry powder in a large saucepan over medium heat, stirring for a couple of minutes. Add celery and onion; toss to coat in oil and spices. Stirring frequently, cook for about 10 minutes. Add sweet potatoes and broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Stir in milk (if using), lemon juice, salt and pepper.

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