Name: Curried Sweet Potato Soup with Spiced Pepitas
Total time: 40 min
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.