Sweet Potato Curry Soup, For Wintery Spring Days

Earlier this week, the temperatures here in the Midwest reached into the high 50s, the sun shone with real warmth, and the robins sang their cheery, rollicking spring songs. Now, as I type this recipe, the wind is whipping snow around the house outside and the temperatures, taking into account the wind chill, have fallen into the low 20s. It is the perfect evening for soup.

Here’s my recipe for Sweet Potato Curry soup, one of my original creations:

Ingredients

3 medium carrots, peeled and diced

1 stalk celery, diced

1 tsp. minced onion

1 tbsp. butter

3 cups frozen sweet potatoes, peeled and cubed

1 tsp. curry powder

Cilantro to taste

Salt & pepper to taste

1/4 cup heavy whipping cream

Directions

Step 1: Sautee the carrots, celery, and minced onion in the butter for 5-10 minutes. This will reduce the cooking time, but I mostly do it because it adds flavor.

Step 2: Add enough water to cover the vegetables, plus about an extra inch. Bring the veggies to a boil and then simmer, covered, until soft.

Step 3: When the veggies are done cooking, add the frozen sweet potatoes and enough water to cover them. You won’t need any extra water this time because the frozen sweet potatoes will add it as they thaw. Bring to boiling and simmer for a few more minutes to warm up the sweet potatoes.

Step 4: Turn off the stove. Add the curry powder, cilantro, and salt & pepper. Using an immersion blender, blend the veggies and seasonings until smooth. If you’re having trouble getting a smooth consistency, you may need to add more water. Finally, add the heavy whipping cream, mix, and enjoy!

Notes on the Recipe

I used frozen sweet potatoes from our garden to make the soup. If your sweet potatoes are fresh, add them in with the veggies in step one and skip step three.

We grow cilantro in our house during the winter. I used about ten cilantro leaves for this recipe.

If you’re dairy free, you can use olive oil instead of butter and then omit the heavy whipping cream. The soup won’t have the same flavor or texture, but it will still be delicious!

Photo: I am no food photographer, but this is what the soup looked like in a pot on my stove.