Sweet Potato Curry Soup

Avery is my friend. She is also very often my primary taste tester. Avery is a super-baker who likes to cook sometimes. Which leads me to this post. Sweet Potato Curry Soup is Avery’s recipe, and we made it together last night.

Much deliberation went into naming this dish, since the soup has sweet potato, carrots, chickpeas and curry, which are all important ingredients. It was hard to pick just two for the name. Sweet potato and curry are the flavors that burst out most, so we decided to use them.

Sweet Potato Curry Soup uses only a few ingredients. They are a sweet potato, carrots, chickpeas, curry, chicken stock, salt and pepper.

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You will also need a submersion blender. I didn’t know I had one of those, but Avery found one in the back of the cupboard! That’s what friends are for. Providing blog content and stumbling on kitchen appliances. That was a joke; I appreciate Avery for much more than just her kitchen presence! I love cooking with friends and for friends. Food just really brings people together. Some of my best recipes come out of collaborating with other cooks!

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For all you carnivores, know that even though there is no meat in this dish, it’s a hearty soup. It will fill you up, but it usually won’t make you too full. Another plus: the soup is gluten free.

Sweet Potato Curry Soup

1 sweet potato

2 carrots

3 cups chicken stock (or vegetable stock for a vegetarian option)

1 16 oz can chickpeas (garbanzo beans), drained

1 tbsp curry powder

salt and pepper, to taste

Combine sweet potato, carrots, chickpeas and stock in a medium pot. Cook vegetables until tender. Transfer vegetables and liquid to submersion blender and blend until smooth. Return mixture to pot. Add curry powder, salt and pepper and simmer for 5 minutes, stirring occasionally. Adjust seasoning to taste.

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