It's soup season 'round here. Tuesday night we had this wonderful soup with our favorite crusty bread. The bread might bear some explanation, but the soup just speaks for itself. It was a hit, and I'll be trying it again soon with vegetable stock as a Friday option.
Sweet Potato Curry Soup
2 tbsp. butter
1 shallot, diced
1 onion, diced
3-4 cloves garlic, crushed
1 tbsp. ground cumin
pinch of red pepper flakes
pinch of chipotle powder
1 tsp. curry powder
salt and pepper to taste
3 large sweet potatoes, peeled and cubed
1-1/2 qt. chicken stock
1-1/2 c. plain yogurt
2 tbsp. chopped parsley or cilantro
Melt butter in a large soup pot over medium heat. Add onion and shallot. Cook for 2-3 minutes until they begin to soften, then add garlic. Cook 1-2 minutes more, until garlic is fragrant. Add dry spices, sweet potatoes, and stock. Simmer for 20-25 minutes, until potatoes are soft. Remove from heat. Puree soup with yogurt and cilantro (or parsley) and serve.
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