Yams are a wonderful side when you’re in the mood for something other than a baked potato. But turn them into a soup and you’ve got a delicious hot entree for those cold winter nights.
Potatoes, both sweet and white, always seem to come in side dish form. They’re either baked or gratin or even fries and they’re always delicious. But what if you weren’t in the mood for a protein one night? What if you really weren’t up for cooking a steak or a chicken or even a piece of fish? What would you do with those extra potatoes that have been sitting on your counter just waiting to be made into a spectacular side? Why not turn them into a soup? It’s perfect for this chilly time of year, an easy way to use up those extra potatoes and a great way to get your children to eat their veggies.
Curried sweet potato soup
Serves 6
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 pounds sweet potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 2 (14.5 ounce) cans vegetable broth
Directions:
- Melt the butter in a large pan over medium heat. Add the onion and cook until tender, about four minutes. Sprinkle with curry, salt and pepper and cook for another minute.
- Stir in the sweet potatoes, carrots and broth. Bring the broth to a boil. Cover, reduce the heat to low and simmer for 15 to 20 minutes or until carrots and potatoes are tender.
- Using an immersion blender, puree the vegetables until smooth and creamy. Ladle the soup into bowls, top with crackers if you like and serve.
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