Curried Sweet Potato-Apple Soup

I have a confession. I really really wanted to post about cookies or cake today. Think along the lines of crunchy dark chocolate biscotti or creamy homemade Boston cream pie. But. It is the new year, and in honor of many likely reader resolutions to try and stay healthy this year, I thought I should abstain for all our sakes. Until next week, at least! 

My next confession, which you can probably tell by looking at my recipes page, is that I love a good pot of soup. Cue the music for my most recent soup discovery, courtesy of my parents who attend a monthly cooking club dinner. Yes, I am jealous of them and you should be too - the menus they make are absolutely amazing! 

 

This Curried Sweet Potato-Apple Soup is a wonderful fall or winter soup with complex flavors that somehow work well together. The sweet potato is creamy, the apple lends sweetness, and it is all taken up a notch by the addition of the spicy curry powder, which you can dial up or down as your tastes dictate. Add a few fun toppings (optional) and you have a healthy, warm winter meal ready to go! 

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 nutmeg (fresh if you have it)


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, salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, about 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 bowls of soup with the curry butter, cilantro and sweet-potato chips.