Curried Sweet Potato Soup with Spiced Pepitas
By Matthew FairmanPublished on February 22, 2023
Time
40 Minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided3½ teaspoons curry powder, divided3 garlic cloves, minced, divided1 tablespoon grated fresh ginger, divided4½ cups water 2 pounds sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick1 (14-ounce) can coconut milk ½ cup white miso 1 teaspoon table salt, divided⅓ cup raw pepitas ⅛ teaspoon cayenne pepper
Before You Begin
Top with chopped fresh cilantro, if desired.
Instructions
- Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add 1 tablespoon curry powder, 2 garlic cloves, and 2 teaspoons ginger and cook until fragrant, about 30 seconds. Add water, sweet potatoes, coconut milk, miso, and ¾ teaspoon salt and bring to simmer over high heat. Reduce heat to medium-low and simmer until potatoes are very tender, about 15 minutes.
- Meanwhile, cook pepitas, cayenne, and remaining 2 tablespoons oil, ½ teaspoon curry powder, and ¼ teaspoon salt in 8-inch skillet over medium heat until pepitas are golden, 3 to 5 minutes. Stir in remaining garlic and ginger and cook until fragrant, about 30 seconds. Set aside.
- Using immersion blender, blend soup until smooth, about 2 minutes. Serve soup drizzled with spiced oil and pepitas.
Time
40 MinutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
3½ teaspoons curry powder, divided
3 garlic cloves, minced, divided
1 tablespoon grated fresh ginger, divided
4½ cups water
2 pounds sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
1 (14-ounce) can coconut milk
½ cup white miso
1 teaspoon table salt, divided
⅓ cup raw pepitas
⅛ teaspoon cayenne pepper
Ingredients
¼ cup extra-virgin olive oil, divided
3½ teaspoons curry powder, divided
3 garlic cloves, minced, divided
1 tablespoon grated fresh ginger, divided
4½ cups water
2 pounds sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
1 (14-ounce) can coconut milk
½ cup white miso
1 teaspoon table salt, divided
⅓ cup raw pepitas
⅛ teaspoon cayenne pepper
Ingredients
¼ cup extra-virgin olive oil, divided
3½ teaspoons curry powder, divided
3 garlic cloves, minced, divided
1 tablespoon grated fresh ginger, divided
4½ cups water
2 pounds sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
1 (14-ounce) can coconut milk
½ cup white miso
1 teaspoon table salt, divided
⅓ cup raw pepitas
⅛ teaspoon cayenne pepper
Why This Recipe Works
Miso added savory depth of flavor to this creamy, earthy soup.
Before You Begin
Top with chopped fresh cilantro, if desired.
Instructions
- Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add 1 tablespoon curry powder, 2 garlic cloves, and 2 teaspoons ginger and cook until fragrant, about 30 seconds. Add water, sweet potatoes, coconut milk, miso, and ¾ teaspoon salt and bring to simmer over high heat. Reduce heat to medium-low and simmer until potatoes are very tender, about 15 minutes.
- Meanwhile, cook pepitas, cayenne, and remaining 2 tablespoons oil, ½ teaspoon curry powder, and ¼ teaspoon salt in 8-inch skillet over medium heat until pepitas are golden, 3 to 5 minutes. Stir in remaining garlic and ginger and cook until fragrant, about 30 seconds. Set aside.
- Using immersion blender, blend soup until smooth, about 2 minutes. Serve soup drizzled with spiced oil and pepitas.
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