A velvety blend of sweet potatoes, aromatic spices, and a hint of creaminess that's perfect for chilly days.
Ingredients :
2 tablespoons butter
1 small yellow onion diced
2 cloves garlic minced
1 cup chopped celery
3 cups chicken broth or vegetable broth
1 ½ pounds sweet potatoes peeled and cubed, about 4 cups
1 apple peeled, cored and chopped
1 inch fresh ginger peeled
1 teaspoon curry powder
½ cup heavy whipping cream
2 slices bacon cooked and crumbled, for garnish, optional
1 handful croutons for garnish, optional
1 tablespoon chopped fresh chives for garnish
Directions :
Melt the butter in a large pot or saucepan over medium heat. Add the onion, garlic, and celery and cook until tender.
Stir in the broth, sweet potatoes, apple, ginger, curry powder, and ⅛ teaspoon each salt & black pepper.
Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the sweet potatoes are very tender.
Remove the ginger and puree the soup with a hand blender.
Add heavy cream and simmer for 5 minutes longer. Taste and season with additional salt and pepper if desired.
Top with crumbled bacon, croutons, and chives if desired.
