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Dinner, Lunch, Soups

Creamy Sweet Potato Curry Bisque

Today’s Soup of the Day: Creamy Sweet Potato Curry Bisque. I feel like I’m in a restaurant whenever someone says “Soup of the Day”. 🙂

It’s actually gotten cooler here in greater Boston, which is nice for mid-October. It’s been too warm for soup until now, but it’s supposed to be the start of Soup Season, right? At any rate, cool enough to make this sweet potato bisque. It’s a variation on my Roasted Butternut Curry Soup, which is one of my favorites. Worked just as well with sweet potatoes. The best part: it freezes really well, so double the recipe and you’ll have a freezer full to last you a while!

Ingredients
3 large sweet potatoes, halved lengthwise
1/4 cup (1/2 stick) butter, softened to room temperature
salt and pepper
2 tablespoons olive oil
1 medium onion, medium dice
1 small jalapeno, medium dice
2 teaspoons mild curry powder (more to taste)
3-4 cups vegetable or chicken stock
2-3 tablespoons heavy cream (optional)

You will also need a blender or a stick blender.

Directions
Preheat oven to 425F. Line a rimmed baking sheet with foil (optional, but helps with cleanup). Once oven is heated, place cut sweet potatoes on it, slather them with butter and sprinkle with salt and pepper. Roast for 30-45 minutes, or until a knife inserted into the potatoes comes out easily and the potatoes are tender.

While the potatoes are cooking, heat olive oil in a Dutch oven over medium heat. Sauté onions and jalapenos until translucent. Remove the skins from the sweet potatoes (or scoop out flesh) and add to the pot. If there is any melted butter left on the baking sheet, add that too (more flavor!). Add 2-3 cups of the stock and the curry powder and let simmer for 5-10 minutes, mashing the potatoes against the side of the pot to break them up some more.

Transfer the soup to a blender and liquefy. You may have to do this in batches; do not overfill your blender and be very careful as the soup is very hot.

Return the soup to the pot and bring to a light simmer. Thin out with another cup of stock and the cream. Taste and re-season with salt, pepper or even a little more curry powder. Serve with croutons or garlic naan.

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