Curry Sweet Potato Soup




Introduction: Curry Sweet Potato Soup

About: Flemming changed the the world with a saucer and a bit of mold. Florence Nightingale changed the world with a tiny lamp, walking silent rounds among the wounded and dying. Einstein: chalk. Pasteur: chickens. A…

A dietician at work told me that sweet potatoes are probably the single most nutritious raw food that exists. She said that if I were to be trapped on a desert island with only one food I should choose high-grade dog food.
"In lieu of dog food, your second best bet would be sweet potato," she told me. That's when I started my love affair with this amazing food.
So here is my recipe for sweet potato soup serving 6. Be advised, this is a pureed soup so you'll need a food processor or blender.

3 medium-sized sweet potatoes
5 stalks of celery
2 cloves of garlic
1 medium onion
2 Tbsp kosher salt
4 Tbsp curry powder (or more or less, according to your taste for curry)
3 Tbsp olive oil
3 cups chicken stock
3 cups water 

I have a coconut in this photo but alas, the water was sour and I didn't use it. I don't think it adds much to the soup but it sure added to the kid-fun. What a cheap novelty!
Anyway, when it was a done and made, I didn't miss the coconut water so let's omit it.

Step 1:

Preheat the oven to 375 and cut up the washed sweet potatoes into small-ish chunks. Coat those with about half the oil on a baking sheet and sprinkle a bit of salt over the top. Bake them for an hour. Now is a good time to pour a gin and tonic and/or read to the kids. 

Next, cut up the onion and celery, coarse or fine. It doesn't really matter since it will all be zipped in the food processor later. Saute these in the rest of the oil until soft. Reduce heat to med/low before adding the garlic and the curry together. Cook that for 2 more minutes. 

Step 2:

At this point, if you have dawdled properly, the potatoes should be done roasting. Throw them like this right into the pot and stir the whole works. At this point it should smell incredible. You should also have your mixer kneading some bread dough, you know, if you're into that kind of thing. This is a good soup for sopping up.

Pour the chicken stock and water over the whole works and cover. Simmer about a half hour. This waiting period is the time we like to spend being nostalgic about things that are currently happening:
My six-year-old says, "Remember that time when I was six and we were making curry soup? The smell reminded me of Christmas!"

Then she tasted the coconut water and screwed up her face, "But the coconut milk tasted sour and gross... when I was six."

Step 3:

After it is all simmered soft transfer the soup to the food processor/blender in batches and then back into the pan. Cover and keep hot until dinner time.

Server with some sprigs of something and with a drip of cream to swirl. Drawing in soup with celery leaves- that's a first for the little ones!

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    Mariska Botha

    Won't you please supply me with the bread roll recipe as well, if you are willing to share, they look so good. Thank you (Or the link if you have posted it already and I am just over looking it, thanks)


    Reply 8 years ago on Introduction

    Welcome to Instructables, Mariska!
    You happened to join on my birthday and I can think of no better way to celebrate than to spread Zweibach around. Those rolls are my favorite food and my family has been making them for hundreds of years all across Europe, Asia and North America. We actually call them tweibach (TOY-bock) but the rest of the world knows them with a 'z'. Here goes. Forgive me for the approximate quantities- no one follows a recipe. You'll have to play with this to make it your own.
    4 cups white flour (higher protein is better, like bread flour)
    1/2TBSP sea salt
    1/3 cup fat (butter, lard, chicken fat, bacon grease, shortening all have been used over the decades)

    In a small bowl:
    Some room temp milk, I guess about 2 cup.
    1 TBSP dry YEAST
    Wait 10 min

    Combine the culture with the other ingredients and mix and knead for 10 minutes. My grandmothers all had lean, strong arms from working dough. They knew that for a man there is nothing sexier to watch than a woman kneading. Think about it while you're doing it. I probably owe my existence to that fact! Then let rise for 30 min. What you do during that time is up to you. ;)
    The last part is hard to explain. Just grab a hank of dough and squeeze it in your hand so that a golf ball of smooth dough comes out the top. It is kind of like trying to squeeze a frog's guts out its mouth. The point is to get a smooth golf ball pinched off. Do that to all the dough. Then lay all the slightly bigger ones out on an oiled sheet and press all the smaller ones down onto them firmly. They will stick if you really squish hard. Once they are all paired then cover them with a cloth (not cling wrap!) and let them rise for 10 minutes.
    Bake at 375 until they are just barely golden on top. They should be nearly blond.
    Some will tip over, don't worry. I have made about 10,000 of these and some of mine still topple. My great grandma made a million and she probably never got them perfect. But this bread means more to my family than just about anything. It ties us all together.
    Eat them by tearing off the top half, put the treasured butter/jam/soup/drippings/soft garlic in the bottom one and then dip the top one in the bottom. Once you eat the soft top (the "maiden") you can eat the soak-y crusty bottom (the "master"). This tradition is normally passed from Mother to Daughter-in-Law because there have only been boys born for the last 100ish years. But I have 3 girls and it is time tweibach got spread to the rest of the world.
    Thanks for asking. You've got a good eye.

    Mariska Botha
    Mariska Botha

    Reply 8 years ago on Introduction

    Well then, HAPPY BIRTHDAY!!!!! Whoop Whoop!! Hope you have an Amazing day!!! Ah thank you so so much!!!! Gonna try them very soon with some Curry sweet potato soup that is!!! And ps. I love the story behind the rolls.


    8 years ago on Introduction

    What would in your opinion be a suitable substitute that wouldn't take away from the taste if your someone that doesn't enjoy curry all that much but would still love to try this? Thanks


    Reply 8 years ago on Introduction

    I know lots of people who don't like curry much. You're not alone. I think the best substitute would be fennel seeds. Bruise a tablespoon of fennel seeds with the side of your knife and toss those in. Also, anise is big right now as a soup spice, just not too much of it. Anise goes a long way.
    Thanks for asking.


    9 years ago on Introduction

    This looks fantastic! Looks like you have some good helpers, too. :D


    Reply 9 years ago on Introduction

    It is so funny that you of all people commented on this. We have been admiring and enjoying your instructables so much that you and Scoochmaroo approach celebrity status in our kitchen. Thanks.