Curried Sweet Potato & Carrot Soup

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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.

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6 responses »

  1. Pingback: Sweet Potatoes Three Ways « homemadeadventure

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