We’re in the middle of a really cold, dreary spell here and the thought of nice hot soup just warms the cockles of my heart. Today’s soup was pretty free-wheeling and majorly creative. Fortunately, the end result was simply delicious. I’ll write the recipe out as a narrative of what I did to reach that tasty end.
Curry Sweet Potato Soup
I started out with a smallish piece of pork roast that I wanted to use up. I put that piece of meat into my deep, heavy stock pot with a pint of turkey stock and about 2 quarts of water. I brought the water to a boil and then simmered it for a couple of hours.
While that was simmering, I baked 4 medium-sized sweet potatoes in the oven until fork-tender.
I also cooked up some brown rice. I put 2 cups of water and one cup of brown rice in a small saucepan and brought it to a boil. Then I turned the burner to low for about 40 more minutes. After the rice was done, I put half of it into the blender with two cups of the stock. I blended it until it was smooth and put it into the stock pan. Then I did that with the second half of the rice.
I peeled the cooked sweet potatoes and put them into the blender with about 2 c. of milk. I blended those until they were also smooth and added that to the stock pot.
While the stockpot continued to simmer, I sauteed:
- 2 onions, chopped
- 3 T. of olive oil
To this sauteeing mixture, I added:
- 2 t. curry powder,
- 1 t. chili powder
- 1 t. turmeric
- 2 t. of caraway seeds
- 2 t. salt
When the onions were quite brown I set that aside.
In a dry skillet, I toasted 1/2 c. flax seed on a medium burner for about 5 minutes after the pan was hot. Then I ground that flax seed up in an old coffee grinder. I added the ground flax to the stockpot.
About 30 minutes before serving the soup, I stirred in the sauteed onions and spices. I also cut the piece of pork into small cubes.
To serve, I ladled the soup into large bowls, dolloped about 1/2 c. plain yogurt into the middle and garnished with several sprigs of cilantro. The flavor of the yogurt really complemented the spiciness of the soup.
I am so blessed to have kids who will eat anything and a husband who loves all kinds of flavors! I noticed that at least two of the boys went back and served themselves more soup right before bedtime!
The flavors and spicy warmth of this soup made it a perfect cold-weather dinner. Since we love Indian spices, this worked out just perfectly for us! I figure that between the brown rice, the sweet potatoes and the flax seed, this was also a very healthy dinner.
Barb
1 Comment
January 17, 2007 at 8:06 am
Yum! I just made curry carrot soup! Love being warmed up from the inside:).