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Curried Sweet Potato-Apple Soup

By Susannah Fath Cotman

The following recipe can be found in RMM’s cookbook, The World at Your Table.

Curried Sweet Potato-Apple Soup

3 medium sweet potatoes

2 T. oil

1 small onion, chopped

2 cloves garlic, smashed

½ T. ground ginger

pinch nutmeg

1 ¼ tsp. curry powder

salt and pepper

4 c. chicken/veg broth or water

1 ¼ c. applesauce

½-1 T. olive oil

1 T. apple cider vinegar

pinch curry powder

1 ½ T. fresh cilantro or green onions, chopped


Peel and dice the sweet potatoes. Heat oil in large pot over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in ginger, nutmeg, curry powder, and salt/pepper to taste, and cook until toasted, 1 more minute. Add the diced sweet potatoes and water/broth to the pot, cover and bring to a boil over medium-high heat. Reduce heat to medium low and stir in the applesauce. Simmer, covered, until potatoes are soft, about 20 minutes. Puree soup with a blender until smooth. Season with salt and pepper, keep warm. Meanwhile heat the olive oil in a skillet over medium heat. Add remaining curry powder and cook, stirring, until browned; remove from heat and add the vinegar. Serve the soup topped with curried oil and chopped cilantro.

Serves 4