Curry and spice sweet potato soup.

Curry and spice sweet potato soup. Credit: Doug Young


4 pounds sweet potatoes, peeled

3 quarts vegetable stock

2 tablespoons butter

2 shallots, chopped

1 tablespoon curry powder

2 teaspoons ground cumin, toasted

2 teaspoons ground coriander, toasted

1⁄4 cup cider vinegar

1⁄2 cup heavy cream


Ground black pepper

4 ounces crème fraîche

1 tablespoon chili oil (optional)


1. In a medium pot, combine the sweet potatoes and vegetable stock. Bring to a boil and cook until soft, 30 to 40 minutes. Remove from heat and mash potatoes into the cooking liquid.

2. In a large saucepan, melt the butter over medium-high heat. Add the shallots and sauté for 4 minutes. Add the curry powder, cumin and coriander and sauté until fragrant, 2 to 3 minutes. Add the vinegar and cook, stirring, to deglaze the pan. Reduce by half.

3. Add sweet potato puree with liquid into the saucepan. Bring to a boil, then reduce heat. Simmer 15 minutes to let flavors meld. Add cream and simmer another 10 minutes. Season with salt and pepper to taste. Push soup through a fine strainer and into another pot. Cover and keep warm.

4. Ladle soup into bowls and garnish with a dollop of crème fraîche and some chili oil, if desired. Serve immediately. Makes 8 servings.

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