This savory delight is a wonderful pre-dinner treat to "awaken the appetite" that is filling enough to serve as an entree with a big hunk of homemade bread and fresh butter, plus it is easy to make and good for you. This unusual soup is perfect for chilly midwinter days, but is also versatile enough to be served chilled as a refreshing summer treat. I hope you will join me as I make my one of my favorite soups, a Curried Sweet Potato Bisque.
A quick look at the front page of the site shows projects uploaded by woodworkers, knitters, welders, electricians and artists. It is safe to say we are an eclectic group, but we are brought together by a common desire to create and share. Although, we come from diverse backgrounds, I would hazard a guess that many of us first began "making" things in the kitchen. I always love the similarities between the kitchen, studio and workshop. Places where you need to know the basic principles and tools in order to get started, where experience lurks behind every corner waiting to teach a lesson you can't learn any other way, where a little knowledge and perseverance brings great rewards. All of these places are just waiting for that spark to strike, waiting for a little inspiration.
Inspiration comes from many places, but in this case it comes from the ingredients and a little cold weather. To me nothing says comfort food like the smell of fresh baked bread and a big pot of soup slowly simmering on the stove. The legendary Auguste Escoffier , said "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." That is pretty high praise for such a simple dish, but I could not agree more.
If you enjoy this Instructable, I would ask that you please take a moment and vote for it in the soup contest. Thank you for your consideration.
A quick look at the front page of the site shows projects uploaded by woodworkers, knitters, welders, electricians and artists. It is safe to say we are an eclectic group, but we are brought together by a common desire to create and share. Although, we come from diverse backgrounds, I would hazard a guess that many of us first began "making" things in the kitchen. I always love the similarities between the kitchen, studio and workshop. Places where you need to know the basic principles and tools in order to get started, where experience lurks behind every corner waiting to teach a lesson you can't learn any other way, where a little knowledge and perseverance brings great rewards. All of these places are just waiting for that spark to strike, waiting for a little inspiration.
Inspiration comes from many places, but in this case it comes from the ingredients and a little cold weather. To me nothing says comfort food like the smell of fresh baked bread and a big pot of soup slowly simmering on the stove. The legendary Auguste Escoffier , said "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." That is pretty high praise for such a simple dish, but I could not agree more.
If you enjoy this Instructable, I would ask that you please take a moment and vote for it in the soup contest. Thank you for your consideration.
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Signing UpStep 1: The Gathering...
As with any other project, the first step is to gather your materials and tools.
Materials List
aka Ingredients
1 Tablespoon of oil, I use canola oil
1 cup of chopped onion
1 garlic clove chopped or 1 heaping teaspoon of minced garlic
1 tablespoon of curry paste
1 Tablespoon of fresh ginger, grated
4 cups of peeled sweet potatoes, cubed, 1 medium potato makes about 1 cup
1 red or yellow sweet bell pepper, chopped and deseeded
3 - 14.5 oz cans of chicken stock
1 teaspoon of cinnamon
1 Tablespoon of Captain Rodney's Mango Fire Hot Sauce
2 Tablespoons of light rum (optional)
Dollop of sour cream and dash of paprika, per serving
The Tools
Controlled heat source, I used a standard gas cooktop
A vegetable peeler
A sharp knife and cutting surface
Measuring cups and spoons
A cooking vessel, I use a 5.25 quart enameled cast iron pot
Stirring utensil, I opted for my favorite wooden spatula
A blender, actually an immersion blender is perfect for this recipe but I do not have one so I use a standard blender.
Once you have gathered your materials and tools, you can move on to...
Materials List
aka Ingredients
1 Tablespoon of oil, I use canola oil
1 cup of chopped onion
1 garlic clove chopped or 1 heaping teaspoon of minced garlic
1 tablespoon of curry paste
1 Tablespoon of fresh ginger, grated
4 cups of peeled sweet potatoes, cubed, 1 medium potato makes about 1 cup
1 red or yellow sweet bell pepper, chopped and deseeded
3 - 14.5 oz cans of chicken stock
1 teaspoon of cinnamon
1 Tablespoon of Captain Rodney's Mango Fire Hot Sauce
2 Tablespoons of light rum (optional)
Dollop of sour cream and dash of paprika, per serving
The Tools
Controlled heat source, I used a standard gas cooktop
A vegetable peeler
A sharp knife and cutting surface
Measuring cups and spoons
A cooking vessel, I use a 5.25 quart enameled cast iron pot
Stirring utensil, I opted for my favorite wooden spatula
A blender, actually an immersion blender is perfect for this recipe but I do not have one so I use a standard blender.
Once you have gathered your materials and tools, you can move on to...
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I discovered that I no longer own a potato peeler, so I had to go old school with a knife. That slowed me down a bit and I was glad I had extra hands in the kitchen to take up my slack.
Great recipe, Brad!
Itd be worth linking to the soup contest if its still going on. Id be happy to vote for you, but I know nothing about it, or how to vote :(
On this page above the title "Curried Sweet Potato Bisque" it will have a voting button starting tomorrow I think.