Kathleen Parrott gave me this recipe years and years ago. The index card is stained with sweet potatoes and tattered and has been misplaced several times. Miraculously, I have managed to keep track of it and find it the perfect soup when the nights get cold and the days are gray. Simple, flavorful and nutritious!
Mom
- 1 cup chopped onion
- 2 cloves garlic
- 2 TBSP olive oil
- 1-2 tsp curry powder
- 4-5 sweet potatoes, peeled and cut into cubes (about 6 cups)
- 1 quart chicken broth
- 1 (14-ounce) can unsweetened coconut milk
- 2-inch piece fresh lemongrass
- 2 teaspoons fresh ginger, grated
- Salt and pepper to taste
Sauté onions, garlic and curry powder in olive oil in a large pot. Add remaining ingredients and simmer until potatoes are soft. Puree with blender/hand blender until smooth. Add more broth as needed to desired consistency. Season to taste.
Top with a dollop of yogurt, if desired, and enjoy!
Spencer Family Cookbook 