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Curried sweet potato soup

January 14, 2009

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Serves 4

3 medium sweet potatoes
2 tablespoons canola oil
2 stalks celery, diced
1 large carrot, diced
Salt and pepper, to taste
1 shallot, thinly sliced
1 tablespoon garam masala
1 tablespoon curry powder
3 cups chicken stock
1/2 cup coconut milk
1 tablespoon maple syrup, or more to taste
1. Set the oven at 350 degrees. Pierce the potatoes well all over. Set them on a baking sheet and bake them for 1 hour or until tender when pierced with a skewer; cool.

2. Meanwhile, in a large saucepan, heat the oil until hot. Add the celery, carrot, salt, and pepper. Cook, stirring often, for 8 minutes. Add the shallot and cook 2 minutes.

3. Stir in the garam masala and curry powder. Cook, stirring constantly, for 30 seconds. Remove the saucepan from the heat.

4. Scoop out the flesh of the potatoes, discarding the skins. Stir the potatoes into the spice mixture. Gradually stir in the stock. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes.

5. In a blender, puree the soup in batches until smooth. Return to the pan. Stir in the coconut milk and bring to a simmer. Add maple syrup. Taste for seasoning and add more salt and pepper, if you like. Adapted from Silver Moon Creperie