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RECIPE: Red Curry Sweet Potato Soup
You don't need this gadget to bang out this velvety peach-hued purée; any blender will do. Just be sure to cool the soup down before blending. Unless you want sweet potato soup all over your walls.
RECIPE: Red Curry Sweet Potato Soup
I recently told you all about the fancy-shmancy Cuisinart soup blender, and since I know the story was so compelling you all went out and bought one, I figured I'd provide the recipe for the fiery sweet potato soup I made with it. Actually, you don't need this gadget to bang out this velvety peach-hued purée; any blender will do. Just be sure to cool the soup down before blending. Unless you want sweet potato soup all over your walls.
Go Get This:
3 cups mashed sweet potatoes (recipe below)
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
1 garlic clove
2 tbsp. red curry paste or powder
1 lime, juiced
64 oz. chicken stock (one large box)
2 tbsp. neutral oil
2 tbsp. rice wine vinegar
Salt and pepper to taste
Cilantro to garnish
Now Do This:
Start by making the mashed sweet potatoes. Peel four large sweet potatoes, chop in small chunks (they'll cook faster) and boil until tender, about half an hour. Strain, mash and reserve.
While the sweet potatoes cook, heat the oil in a deep stock pot. Sweat the onions and garlic till translucent, about 10 minutes, then add the celery, carrots and 1 tbsp. red curry. Sauté another 10 minutes. Season with salt and pepper. Deglaze with vinegar.
Add the mashed sweet potatoes and the stock. The liquid should be twice the amount of solid ingredients, so adjust as needed. Bring to a boil, add the remaining red curry, cover and simmer for half an hour. Cool.
When the soup is cool, adjust salt and pepper and add lime juice. Purée the soup in batches until completely smooth. Return to a pot to heat through and adjust the seasoning. Garnish with cilantro and serve.
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