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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (417g) Recipe makes 4 servings |
||
| Calories 281 | ||
| Calories from Fat 78 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 398mg | 16% | |
| Potassium 788mg | 22% | |
| Total Carbohydrate 39.2g | 13% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 11.0g | ||
| Protein 8.3g | 16% | |
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Wonderful Curried Sweet Potato Soup
By: tigerduck
Mar 24, 2006
This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.
SERVES 4 -6 , 7 cups
Ingredients
Soup
- 1 tablespoon oil (I used sunflower oil)
- 1/2-3/4 cup chopped onion (1-2 onions)
- 1 garlic clove, chopped
- 1 tablespoon curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
- 1 tablespoon grated fresh ginger (levelled tbsp)
- 4 cups peeled and cubed sweet potatoes (not yams)
- 1 red bell pepper, deseeded and chopped
- 3 1/2 cups chicken stock or vegetable stock
- 2 tablespoons rum (optional but recommended, I use white rum)
- salt
recommended topping
- 4-6 tablespoons sour cream (any fat content)
- sweet paprika
Directions
1
SOUP:.2
In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.3
Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.4
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).5
Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.6
Serve:.7
Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
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Featured Reviews for This Recipe
From: Rhiannon&Matt.gauci
On Aug 3, 2008
Great soup!
I added some chilli, but unfortunately didn't have any rum. Next time I make it I might buy one of those mini bottles (50ml). Also I'll do it with 3 cups of sweet & 1 cup of white potatoes, just because. 
UPDATE: We've since made this (with Korma paste) with & without chilli & rum & loved it all ways, & prefer it with white potatoes in there to even out some of the sweetness.
Originally gave 4 stars, now it's a high 5 for this wonderful soup!
From: Chef #579562
On Jul 21, 2008
Great Soup. It may be better chilled as a summer soup. I discovered this accidentally when I was defrosting some and stuck my thumb in the container.
From: Thorsten
On Mar 5, 2006
Yes, this soup IS wonderful. It was a hit from the very first testing. It is so easy to make. I followed exactly the directions and it worked great. I tested before adding the rum and it was fantastic, but with the rum added it will burst in your mouth with all the different flavours. The Combination of sweet potato with the curry past is outstanding. The sweetness of the sweet potato goes so well together with all the spicy and hot notes of the paste. And the colour of the soup must be mentioned, such a delicious looking orange. WOW. This soup will be added to my favorite list
From: Chef Kate
On Mar 9, 2006
I agree--this is a wonderful soup! I did use Carribbean curry mix to make the paste (Femmes' Revenge Caribbean Curry Mix) and homemade chicken stock. I think the cool dollop of sour cream (I used light sour cream) is critical — and it looks pretty sprinkled with a bit of sweet paprika. And this soup freezes beautifully.
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