Coconut Curry Sweet Potato Soup
What do you do with leftover sweet potatoes? Especially after a holiday meal (or a few) that featured them in many traditional ways? In a effort to use up leftovers, we transformed them into this sweet and savory dish. Recipe and cider pairing recommendation below.
Sweet potatoes are a great base for a curried soup, bridging the gap between carrots and squash. Their natural sweetness compliments the heat and spices to create a delicious meal that can be enjoyed by itself or with whatever accompaniment you prefer - we opted for rice.
Cider can compliment a curry, but a curry can also transform the flavor of a cider. We paired this soup with Downeast Pumpkin Blend Cider, which has enough sweetness to balance out the heat from the curry. The cider's chai spices became more apparent but so did the baked apple flavor, and the acidity made for a brighter and cleaner finish.
We prepared this soup in our Vitamix blender with the following ingredients:
- 3 large sweet potatoes, precooked, peeled, sliced and quartered
- 1 and 1/2 cup vegetable stock
- 1/2 cup coconut cream
- 1 tsp dried minced onion
- 1 tsp minced garlic
- 1 tsp sea salt
- 1/2 tsp ground coriander
- 2 tsp curry powder (or to taste - we keep things pretty mild)
- Sheep's milk feta to garnish for Kyle's, green onion would be lovely as well.
Combine all ingredients and blend for 5-6 minutes or until thick steam rises from the soup. Taste and adjust spices and seasonings to your preferences. The Vitamix heats the ingredients as it blends, enhancing the flavor of the spices so we started light and added more.
What foods have you transformed recently? Any cider pairing recommendations? Let us know!