Curry, ginger, nutmeg, apples, sweet potatoes . . . . . This soup is so perfect for fall weather. The hint of curry, one of my favorite spices, is a special treat. Curry powder is actually not a single spice, but a combination of many. They can vary widely in the spice world, depending on country of origin, but most curry powders in North America include coriander, cumin, red pepper, and turmeric in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, caraway, fennel seed, cinnamon, clove, mustard seed, cardamom, nutmeg, and black pepper may also be added. The smell of these spices is such a rush to the senses. This soup imparts an earthy, wholesome, and even slightly sweet flavor. Enjoy!
Prep Time: 25 minutes
- 3 medium sweet potatoes
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic
- 1 – 2 inch piece fresh ginger, peeled and grated (or 1 teaspoon ginger powder)
- 1/4 teaspoon nutmeg (freshly grated if you wish)
- 1 and 1/2 teaspoons curry powder
- kosher salt and black pepper
- 2 cups low sodium chicken broth
- 1 and 1/4 cups chunky applesauce
- 1 tablespoon extra-virgin olive oil
Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, curry powder, and salt and pepper to taste. Cook until toasted, about 1 minute. Add the diced sweet potatoes, chicken broth, and 2 cups water to the pot. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup in batches in a blender or use an immersion blender (my choice), and blend until smooth.
If desired, thinly slice a sweet potato, toss with a little salt and olive oil, and bake at 375 degrees about 20 minutes. Use for garnish.