Curried Honey Sweet Potato Soup

Curried Honey Sweet Potato Soup

YIELD: Makes 8 cups


1 T - olive oil

1 - onion, diced

4 medium-sized cloves - garlic, peeled

6 cups (48 oz.) - chicken or vegetable stock

1 lb. - sweet potatoes, peeled and cut into chunks

2 medium - russet potatoes, peeled and cut into chunks

2 tsp. - salt

1/4 cup - honey, divided

1 medium - red bell pepper, seeded and diced

2 - 3 tsp. - curry powder

1/2 tsp. - pepper

1/2 tsp. - ground ginger

1/4 cup - chopped fresh cilantro, optional


Heat oil over medium-high heat in a soup pot. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.

Puree mixture in batches, put soup back over low heat and add honey, bell pepper, curry powder, pepper and ginger. Bring to a simmer, taste and adjust seasonings.

Serve soup with croutons or crostini and sprinkled with chopped cilantro, if desired. Serves 4 to 6.