Fall is tricky here in Central Virginia. Last week it felt like winter when evening temperatures plunged to 39ºF and daytime highs didn’t get out of the 50’s. Today, of course, the mercury is supposed to top out at 76ºF. The solution to all this up and down sartorially is to layer.
And so, too, with the evening’s meal. Soup, makes an excellent first course or in sufficient quantity, a hearty and warming meal.
This recipe came about as a result of a very hectic schedule, paltry offerings in the icebox and the cold front referenced above. I needed to be able to plate dinner in 20 minutes or less and I was cold. The week before I had made a chicken and from the carcass, I made a batch of chicken stock that became the base for three meals, including this soup. (If I don’t have homemade stock I like College Inn’s boxed version.)
So, I knew I had stock, but not much in the way of vegetables for a soup. Until I peered into the paper bag on the counter and found three medium sized sweet potatoes. Potatoes, no leeks, no onions. But I do own an Immersion Blender. Thus was born:
The Easy and Elegant Life’s Curried Sweet Potato Soup. (Serves two as a main dish, four as a first course.)
Cut a cross into the sweet potatoes and microwave until soft. Peel and drop into your soup pot. (Or peel, cut into chunks and boil. Drain.)
[If you do not own an immersion blender, add all ingredients into a blender or a food processor and liquify.]
Add a cup of milk or cream (Or if you have it, coconut milk.)
Drop in two tablespoons of butter.
Add about two tablespoons of Madras Curry Powder. (Or more to taste.)
Dash of salt.
About two to three cups of chicken stock.
Have at it with the immersion blender until it looks like soup. Bring up the heat until just about ready to boil, stir, reduce heat, cover and let it sit for a bit to warm through. Garnish with crushed peanuts, shredded coconut, chopped scallions, parsley or whatever is at hand.
Serve with a green salad and some crusty bread. We drank a South African white wine with the meal.