Sweet potatoes are one of the great underused vegetables in the United States. Aside from Thanksgiving and Christmas, its unusual to see sweet potatoes on the American dinner table and that's a shame.
Sweet potatoes are naturally delicious and filled with vitamin A, vitamin C, folate, iron, copper, calcium, and fiber. I've added parsnips, onons, and curry to make the soup not just sweet but flavorful.
When I make a soup, I make enough not just for the meal but for leftovers for lunch for the week. This recipe makes plenty for both purposes, and I'll be making it again. If you find it too sweet, add white potatoes during cooking to cut it a bit, but I like it straight up.
Curried Sweet Potato Soup
3 sweet potatoes, peeled, cut into 2" chunks
2 parsnips, peeled, cut in 2" chunks
1 onion, diced
2 cloves garlic, minced
3 tablespoons garam masala or curry powder
1 teaspoon salt or to taste
1 teaspoon white pepper or to taste
1 teaspoon cayenne/chili powder
1-1/2 quarts light vegetable stock or to cover
2 tablespoons olive oil
Over medium heat, warm 2 tablespoons olive oil in a large stock pot. Add onion and garlic and sweat lightly until onions just start to turn translucent.
Add sweet potatoes, parsnips, garam masala, white pepper, cayenne, salt and pepper. Cover with stock and stir to combine spices with stock and vegetables.
Bring to a boil then reduce to a simmer and let cook for 20 minutes. Taste broth and salt to taste. Simmer until sweet potatoes and parsnips are soft with little resistance to mashing with a fork.
When complete, blend with immersion blender, stir together and adjust seasonings. Serve with sweet potato chips.