This sweet Potato & Curry Soup is velvety, fragrant and a real winner with kids. Did you know sweet potato is considered the 7th most important staple food on the planet? Sweet potatoes are also naturally high in antioxidants and keep very well in a root cellar.
Serves:
8 people
Time to Prepare:
8 people
Time to cook or cure:
8 people
Serves:
Fermentation & Baking
Serves:
8 people / 2.4 liter
Time to Prepare:
15 min
Time to cook or cure:
40 min
Skills:
Sautéing and puréing (Soup making)
For the soup
For decorating
Useful guidelines
Different types of sweet potato
There are four main types of sweet potatoes: Beauregard, Garnet, Jewel, and Purple. But the total family of plants called Convolvulaceae has more then 400 different types of sweet potatoes. These sweet potatoes are all different in colour as well as in flavour. But the good news is, they are all perfectly fine to use in this soup. Our recommendation would be to go for a purple flesh as this turns out in a sweet and bright looking soup.
Frying off your base
The key to this Sweet Potato & Curry Soup lies in the layering of flavour. You need to make sure that you create flavour wherever you can. In this soup two moments occur in which you can really boost the character of this soup. The firs opportunity is when you fry off you onion, carrots, garlic and spices. Start off with the carrots, then add in the onion and finally add in the garlic. When the whole is nice and caramelised, add in the dry spices and let them toast for about 40 seconds.Â
Water of bouillon?
The answer here is, always choose bouillon (stock) if you have it! This will add another layer of flavour and make the end result that much better. In this recipe it is fine to use vegetable stock or meat stock. Fish stock is not out of the question, but would not be our first choise.
Simply follow these steps:
STEP 1 : To start off making this Sweet Potato & Curry Soup, simply peel and coarsely chop all your vegetables.
STEP 2 : Set aside the dry spices in order to have them ready for use
STEP 3 : In a deep pan, fry off the vegetables in the following order; carrots, onion, garlic, gingerÂ
STEP 4 : When the whole is caramelised, add in the dry spices and toast them for 40 seconds.
Step 5 : Add in the sweet potato and top off with water or bouillon
Step 6: Don’t forget to add in the salt before simmering the whole for 40 minutes until the sweet potato is cooked.
Step 7: Now add in the whole cream and puree the whole until smooth.
Step 8: Decorate with fresh coriander and fresh cream.
Storage
Let cool down completely before moving the soup into the fridge.
This soup will keep up to three days. Or could be frozen for 6 months.
PRO TIP:
Make sure that when you fry off the base for the soup, you do not steam your vegetables. The carrot and onion should be nice and caramelised before you add in the spices, sweet potato and water.
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