Curried Sweet Potato-Apple Soup

  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

3 medium sweet potatoes

3 tablespoons unsalted butter

1 small onion, chopped

2 cloves garlic, smashed

1 2-inch piece ginger, peeled and grated

1/4 teaspoon freshly grated nutmeg, plus more for garnish

1 1/2 teaspoons Madras curry powder

Kosher salt and freshly ground pepper

2 cups low-sodium chicken broth

1 1/4 cups chunky applesauce

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1 to 2 tablespoons chopped fresh cilantro

Directions

  1. Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. 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, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute. 
  2. 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 with a blender until smooth. Season with salt and pepper; keep warm. 
  3. Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes. 
  4. Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips. 
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