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RECIPE 15
Curried Sweet Potato Soup
GRANNY SAYS: Curry in
the soup? Yes, and in sweet potato soup at that. You'll be amazed at how well these diverse, piquant flavors get along.
| Two very large sweet potatoes |
1 large onion |
| 1-1/2 cups chicken broth |
1 tsp. curry powder |
| 1/8 tsp Tabasco sauce |
1/2 tsp. thyme |
| 2 tbsp. olive oil |
3 to 4 tsp. parsley, chopped |
- Cut the onion in half.
- Bake sweet potatoes and onion (cut side up) in 375-degree oven for
about one hour.
- Cool the potatoes, peel, and cut them into large pieces.
- In a food blender, combine onion broth, curry, Tabasco, thyme and
olive oil, adding potato a little at a time as you puree until smooth.
- Simmer for about 10 minutes until soup is thoroughly hot and
flavors have blended.
- Serve garnished with parsley.
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