Roasted sweet potato curry soup
This rich hot soup is a beautiful blend of aromatic curry and roasted sweet potato.
I read recently in a cooking magazine that almost any food is improved with roasting. Did I know that before reading it? Yes. Did I apply it to my cooking? Not so much. But that’s about to change.
In this soup, made with super flavorful curry and my favorite root vegetable, roasting the sweet potatoes and onions first adds a serious depth of flavor and sweetness that makes the soup into a fabulous, hot, nourishing treat. If you like savory better than sweet, swap out half the potatoes for regular, and add a head of garlic wrapped in foil to your roasting pan. Continue as directed, but pull out the garlic cloves and add them to the soup before pureeing. Yummmm…..
- 3 medium sweet potatoes
- 2 large onions
- 1 box low-sodium vegetable broth
- 2 tablespoons curry powder
- 2 teaspoons sea salt
- Olive oil
- Black pepper, extra sea salt to taste
- Roasted pumpkin seeds, for garnish
Preheat oven to 400. Line a baking sheet with parchment paper.
Peel sweet potatoes and onions and cut into chunks. Spread out onto baking sheet, and drizzle with olive oil, sea salt and curry powder. Toss to coat.
Bake for 30 minutes, stirring once in the middle, or until potatoes have softened.
Transfer to soup pot, and add broth. Use an immersion blender to puree the soup. Taste, and adjust seasoning if desired.
Garnish with pumpkin seeds or leftover potato chunks before serving.
Related Topics: Soups