This soup is an improvised version of my pumpkin curry soup with the addition of coconut milk. A couple of years ago I was making pumpkin soup and discovered I had no carrots, but I did have a couple of sweet potatoes. Low and behold, with the added sweet potatoes the color was richer, the sweetness was sweeter and the texture was smoother without having to add heavy cream. Everyone remarked on the enhanced flavor and texture. In fact, it is now “lip smackin” comfort food in our house. It’s easy to make so do give it a try.
An electric blending wand is handy for pureeing soups right in the stock pot and eliminates having to batch-puree in a blender or food processor.
4 fresh sweet potatoes, peeled and quartered
1 stock of celery, diced
1 onion, diced
8 cups chicken stock
2 tsp salt
1/2 tsp fresh ground black pepper
2 chipolte chiles, minced
1 tsp thyme leaves
1 tsp. curry powder
1 can coconut milk (unsweetened)
Place sweet potatoes, celery, onion, and chicken stock in a stock pot and bring to a boil. Cook until potatoes are tender, remove veggies and puree. Return veggies to stock pot and add chiles, curry powder, thyme, and coconut milk. Bring to a simmer for 10 minutes more. Adjust seasonings to taste and serve with a dollop of sour cream, chopped chives, or minced parsley for a vegan version. Crisp bacon bits may be added for carnivores.
Makes 8 servings. Serve with a pear and arugula salad and corn bread for a quick lunch or supper.