Hubby loves spicy food. I just got an immersion blender. How do we marry the two? With curried sweet potato and carrot soup!
I peeled and cut up 3 organic sweet potatoes, along with 4 (skinny) organic carrots.
The pan heated up with a couple of tablespoons of olive oil while I prepared and chopped up a couple of tablespoons of leek.
I browned the leek, then added 2 teaspoons of curry, the sweet potatoes, and the carrots. I mixed everything together and let it cook for a couple of minutes.
Then, I poured 3.5 cups of vegetable stock into the pan.
The soup simmered, covered, for about 25 minutes. Finally, I used the immersion blender to puree the soup.
It was thick with a consistency somewhere between a bisque and mashed potatoes. Hubby loved the curry and thought it really gave a punch to the sweet potatoes and carrots. It was tasty and very filling. We each had a bowl, and there was enough left over for at least 2 more bowls.