This is definitely my new favorite: sweet potato soup. I made this soup up a few weeks ago when it was late and I was hungry. It's flavored with curry powder and chilies and BACON. It's sweet and spicy - not the sort of spicy that makes your nose run and your lips burn, but a soothing, warming spiciness. This could be a good recipe to use to convert people who claim they don't like spicy foods. Just don't tell them what's in it. ;)
And if you leave in the red chilies overnight, the sweet potato soup will be even spicier the next day!
Do yourself a favor and go out and buy a couple sweet potatoes right now. You definitely need to make this sweet potato soup.
Step 1: Ingredients:
- 2 sweet potatoes cut into small pieces
- 3 cups chicken or veg stock (or water)
- 1/2 onion, finely diced
- 1/2 tsp chili power
- 2 dried chilies
- pinch of cayenne
- 1 tbsp curry powder
- 1/2-1 tbsp bacon fat
If you keep bacon fat in the fridge (like you should!) don't worry about cooking the bacon first. If you don't have any on hand, cook the bacon first and reserve the fat to cook the onions and sweet potatoes in.
I do recommend using stock for this - at least a cup! It really does help with the flavor. I'm using what I've got on hand today, and doing one chicken bullion cube for three cups of water.
Step 2: Dice Your Onion and Cook It With the Spices
Once it's nice and warm, add in the onions and saute them for a couple minutes. Then add in your curry powder, chili powder, a pinch of cayenne, and two dried chilies. Stir it well so everything's nicely coated.
Turn the heat down to low and start chopping up your sweet potatoes!
Step 3: Peel and Dice Your Sweet Potatoes
Step 4: Add the Broth and Cook!
If you're using a pressure cooker: cook at high pressure for 7 minutes, then quick release the pressure.
If you're doing this on the stove: simmer for 30 minutes or so, covered. When the sweet potatoes are beginning to crumble they're done! (see the second photo to see how they'll look)
And if you haven't already, cook your bacon while the soup is cooking. :)
Step 5: Mash/blend the Sweet Potatoes
But if you have an immersion blender (can I come live with you?) feel free to use that - just make sure to take the chilies out first, or it'll be super ultra mega spicy.
Once everything is mashed and blended, check for seasoning. You might want to add a little salt now - I just prefer to leave it out earlier. You never know how salty your stock will make everything. :)
Step 6: Serve!
Also good with sour cream and green onions!
This stores well for a few days in the fridge - reheats nicely too. :)