Curried Sweet Potato Soup With Apricots
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter
- 2teaspoons curry powder, or to taste
- 1big or 2 medium sweet potatoes (about 1½ pounds), peeled and cut into chunks
- 1cup dried apricots, about ½ pound
- Salt
- 4cups chicken or other stock
Nutritional analysis per serving (4 servings)
513 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 23 grams sugars; 29 grams protein; 807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
- Step 2
Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
- Step 3
Place mixture, in batches if necessary, into a blender, and pur�e until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.
Private Notes
Comments
An excellent simple soup. It definitely needs thinning, and is improved by being served with a spoonful of full-fat Greek yoghurt added.
Definitely delish and EASY! Its purée-like consistency had me add probably 1.5 c. extra water, and it still had a lovely thickness. To balance the sweetness of the apricots, I fried up some chorizo slices until a bit crispy, chopped and added them on top. Next time, will probably increase the curry to 1.5 T.
Ann Scheer……..instead of using a regular blender use an insertion blender which purées the food in the pot
In his printed article (Nov. 21, 2001), Mr. Bittman also suggested garnishing the soup with a few sauteed chestnuts. He suggested cutting cooked chestnuts in half, and browning them in butter before adding to the finished soup.
I cook in a big pot and use immersion mixer. I serve with yogurt. I use a lot more chicken broth.
my version of this is a one pot meal (no need for the blender) that combines frozen pureed squash (10oz) , curry powder, and about 2 cups chicken broth over medium high heat. I add a cup of unsweetened apple sauce. Delicious and comforting. Too serve, I add a dollop of sour cream or yogurt.
Ooh I like the idea of adding apple sauce! Ty!