January makes me want to eat soup. Actually even more than eating soup it makes me want to make soup. This curried sweet potato soup is from my first cookbook, From Scratch. It’s super hearty and satisfying, and the thick texture makes it feel like it’s really sticking to your ribs! But since January is, for so many, a time to focus on eating more vegetables and generally taking care of our health, this soup also fits the health bill. It’s basically a pot of puréed vegetables, but you will feel a lot more full (and warm!) than if you just drank a bunch of green juice.

I highly recommend adding the peanut butter (or you could use other nut butters) for extra creaminess. Then it almost has an West African peanut stew quality to it. So yummy.

Curried Sweet Potato Soup

A thick, warm, spicy sweet potato soup that is almost stew-like in consistency. Makes a satisfying meal or appetizer.

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Course Soup

Servings 4

Ingredients

  

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• 1 Tbsp butter or olive oil
• 1 small onion diced
• 2 to 3 cloves garlic diced
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp smoked paprika
• 1 Tbsp curry powder (use as alternative to the above spices. Do not use otherwise)
• 1/2 jalapeno finely diced
• 1/4 inch fresh ginger grated
• 1 large sweet potato peeled and diced
• 3 to 4 cups vegetable broth
• Salt and pepper to taste
• cilantro chopped
• scallions chopped
• 1/2 cup sour cream

Variations

• 1 can coconut milk (replace equivalent amount of broth)
• 2 Tbsp peanut butter

Tried this recipe?Let us know how it was!