This soup is a perfect balance of sweet, savory, spicy and tart. It is coincidentally vegetarian and/or vegan. Serve with some warm Naan or some basmati rice for a heartier winter meal!
Recipe by Mareh Bleecker.
Maple+Sweet Potato Curry Soup
Rated 5.0 stars by 1 users
Category
Lunch/Dinner
Servings
4
This soup is a perfect balance of sweet, savory, spicy and tart. It is coincidentally vegetarian and/or vegan. Serve with some warm Naan or some basmati rice for a heartier winter meal!
Recipe by Mareh Bleecker.
Ingredients
- 1 ½ pound, Sweet Potatoes, peeled and cut into large piecesÂ
-
½ cup Pure Maple Syrup
- 1 ½ tsp SaltÂ
- ½ tsp Cumin Seed*Â
- 3-5 Cardamom Pods*Â
1 tsp Fennel Seed*
- ½ inch, whole Cinnamon Stick*Â
- ½ tsp whole Coriander Seed*Â
- 5-8 whole Black Peppercorns*Â
- 1 mild, dried ChileÂ
- 4 Garlic Cloves, peeledÂ
- ½ cup Red Onion, roughly choppedÂ
- 1 can of Coconut MilkÂ
- 1 tablespoon of neutral Oil (avocado oil, grapeseed oil, light olive oil)
- 1 Lime, juice and zestÂ
Directions
- In a heavy saucepan, toast all of the seeds and spices until they are fragrant.
- Remove from the pan to a spice grinder or a mortar and pestle and grind until the spices are finely ground.
(If you are using mortar and pestle, throw in the garlic gloves, lime zest and salt and continue until you have a paste. If not, grate the lime zest and garlic cloves then mix them with the finely ground spice blend.)
- Add oil to the saucepan, when the oil begins to heat, add the onions, cook for 3-5 mins.
- Add the sweet potatoes and cover with water.
- Add the spice paste and maple syrup.
- Bring to a boil, then simmer on medium heat until the sweet potatoes are tender.
- Move to a blender, add the coconut milk and lime juice and blend until the soup is smooth.
- Taste for seasoning and adjust with salt and pepper if needed.
- If your blender leaves your soup chunky you can pass the soup through a sieve.
- Serve immediately with some plain thick yogurt (or coconut yogurt!), pickled Red Onions and fresh Chiles or Cilantro leaves!
Recipe Note
*All of the whole spices can be substituted for pre-ground spices (reduce quantities by ¼ and DO NOT TOAST!)