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Curried Honey
Sweet Potato Soup Ingredients:
1 Tablespoon olive oil
1 onion, diced
4 medium 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 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) Heat
oil over medium-high heat in a soup pot. 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. Puree mixture in batches;
put pureed soup back over low heat and add 5 Tablespoons (reserve 1 Tbsp)
of the honey, red bell pepper, curry powder, pepper and ginger.
Bring to a simmer; taste and adjust seasonings. Warm
remaining 1 Tablespoon of honey, on stovetop or in microwave for 5 seconds
on high. Serve soup drizzled with a little warm honey and sprinkled with
chopped cilantro, if desired. Makes about 8 cups; serves 4 to 6.
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