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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 8.4g		16%
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Wonderful Curried Sweet Potato Soup

Recipe #161324 | 30 min | 15 min prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: 853151

On Nov 3, 2009

I just finished making this soup. I must say it is amazing. I had to make some substitutions due to accident/lack of vegetable knowledge but it still came out amazing! I bought a couple "CA" sweet potatoes (that is all the store had) but was not agreeing with the white color of the potato and found what I think may have been Yams...but they could have also been orange colored sweet potatoes (see...lack of vegetable knowledge). I had to improvise with the curry paste and added butter to the oil I simmered the onions and curry powder in. I also added extra ginger. I used Malibu coconut rum and since my batch was a little larger I used 4 tbs of it. Also, since we are quickly approaching "Turkey Season" I chopped up the remainder of a leftover turkey breast from the other night and that added a nice light smokey flavor. When it was all over with I added about 1.5 tbs of sugar to kick it up a little bit. I unfortunately did not have plain/sweet paprika so I used smoked paprika which I had used in prior soups. Overall... A very good soup and will definitely help to liven up our turkey day(s) leftovers!

0 people found this review helpful

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From: Chef #1426615

On Nov 2, 2009

I just made this for the first time for my work pals and the crock pot was practically licked clean! Changes I made? I tripled the fresh garlic, added half again more curry paste, and on a whim added a head of heavily roasted, soft and buttery of garlic. I mushed it up with a fork and stirred it in and it added a little texture to the soup. VERY good. I'll definitely be making this again, and sharing it with the lovely folks I work with.

0 people found this review helpful

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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

15 people found this review helpful

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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.

9 people found this review helpful

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