The perfect Thanksgiving or holiday starter: my curried sweet potato and apple soup with curry-fried shallots.
This soup is a favorite of mine–it yields maximum flavor for minimal effort, and the sweet potato makes it perfect for any holiday meal. The key is frying your curry spices before making the soup, and making fresh curry powder if possible. Get the recipe after the jump.
Recipe: Curried Sweet Potato & Apple Soup with Curry-Fried Shallots
Ingredients
- One small onion, peeled and finely chopped
- Two small carrots, peeled and finely chopped
- One large stalk of celery, finely chopped
- 2 small garlic cloves, finely minced
- 1/2 teaspoon curry powder
- 1 1/2 TB butter
- 1 large Granny Smith apple (or other tart apple), peeled and finely chopped
- 4 cups of peeled, chopped sweet potato
- 2 3/4 cup chicken stock
- 2 small shallots, peeled and thinly sliced
- 1 TB all purpose flour
- 1/2 teaspoon curry powder
- dash salt
Instructions
- To make the soup: melt butter in a large pot over medium heat, then cook the onion, carrots, garlic and curry powder until onion is softened.
- Add apple, sweet potato & chicken stock, and bring to a simmer until sweet potato is soft, 15-20 minutes.
- Using a blender or food processor, puree the soup in batches until smooth, placing pureed soup back into pot. Reheat soup and adjust seasoning with salt, pepper, and curry powder. If soup is tasting a bit heavy, add in a splash of apple cider vinegar.
- To make garnish- toss the curry powder in the flour with a bit of salt, then toss the shallots in the flour.
- Heat up a pot of oil, and fry the shallots a few at a time until crispy, then set on a plate with paper towels. Sprinkle with salt right as they come out. Sprinkle over soup right before serving.
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~LTG!
Tags: apple, curry powder, fried shallots, soup, sweet potato, Thanksgiving recipe
