Make a festive fall soup in no time with this easy recipe
This spirited soup would make a great first course for Thanksgiving dinner or partner to a turkey sandwich on the day after. As you can see in the photo, I like it very thick… almost like pureed potatoes. If you like it thinner, just add more broth.
2 pounds sweet potatoes, baked
3 scallions, coarsely chopped
1 ¾ cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon curry powder
1. Halve the potatoes lengthwise and scoop the flesh into a food processor. Add the scallions and half the broth. Process until smooth.
2. Transfer potato puree, cream, and remaining broth to a large saucepan. Cook over medium heat, stirring occasionally, until heated through. Stir in the curry powder and ¼ teaspoon each salt and pepper. Ladle into bowls. Garnish with more curry powder and sliced scallions, if desired, and serve hot.
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