Prep 35 mins
Cook 1 min
For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.
- 2 1⁄2 lbs sweet potatoes (3 or 4)
- 2 tablespoons olive oil
- 1 medium onion, halved and sliced
- coarse salt & fresh ground pepper
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 2 jalapeno peppers, ribs and seeds removed, thinly sliced
- 3 garlic cloves, coarsely chopped
- 1⁄2 cup dry sherry (optional)
- 4 cups vegetable broth
- 2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1⁄4 teaspoon curry powder
- 1 small tart apple, peeled, cored, and diced
- 1⁄4 cup plain yogurt
- 2 tablespoons chopped mint, for garnish
- Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
- Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
- Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
- In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.
This recipe is from Whole Living Magazine. I had saved the article to make this and finally broke it out last night, and I'm glad I did! I have a cold and don't usually like spicy food, so I used both jalapenos and followed their directions to a tee. It wasn't as spicy as I had anticipated in the end; and it did the trick for clearing up a stuffed sniffer. My husband really enjoyed this soup as well, and he is a soup snob. Here is the link to the original recipe, although I think it is copied verbatim here. http://www.wholeliving.com/132157/roasted-sweet-potato-soup-curried-apples
The topping is really good! We used plain Greek Yogurt but I think next time I might use creme fraiche (husband's suggestion).
Nice soup, it's very creamy since the sweet potato/yam is roasted beforehand. I wasn't sure about the jalapeno combination, but it works (I only used about 1/2 of what was called for, which was nicely spicy). The apple garnish was an interseting twist I wouldn't have thought of. I got lazy with the leftovers though, and just added a dash of curry powder, honey and ww vinegar to the soup itself instead of re-doing some more apples. With or without the apple part, this is a good soup - thanks Sophie!