Slightly Curried Sweet Potato Soup
I started with a few recipes and added my own touches. This recipe could easily stay vegetarian if you so choose. I primarily am adding it here to calculate the nutritional info for my own needs, but this was AMAZING soup, even for mid-Summer!
I started with a few recipes and added my own touches. This recipe could easily stay vegetarian if you so choose. I primarily am adding it here to calculate the nutritional info for my own needs, but this was AMAZING soup, even for mid-Summer!
- Carbohydrate 58.6652070733601 g
- Cholesterol 87.252876598 mg
- Fat 28.7018388559847 g
- Fiber 7.37546889514996 g
- Protein 20.1260367326659 g
- Saturated Fat 13.6081820425511 g
- Serving Size 1 1 Serving (710g)
- Sodium 1611.44648266459 mg
- Sugar 51.2897381782101 g
- Trans Fat 2.37681687235147 g
- Calories 575 calories
Step-by-step
- Bring broth to boil
- Add onion, garlic, sweet potato and curry powder. Boil until soft (15 - 20 mins)
- While vegetables are cooking, broil 1 pound of kielbasa cut into bite-size pieces until brown and bubbly. Keep warm.
- Back to the soup, once vegetables are soft, hit with stick blender until smooth.
- Add coconut milk and any salt and pepper you wish.
- Serve with crispy kielbasa bites, a dollop of sour cream and a bit of lime juice.
Adding coconut milk before the starches have broken down completely results in a thin, watery broth that fails to carry the aromatic spices. Achieving a velvety consistency relies on boiling the chopped sweet potatoes and onions in low sodium chicken broth for a full 15 to 20 minutes until completely tender before introducing any fats or dairy. Pureeing the mixture thoroughly with an immersion blender breaks down the cellular walls of the root vegetables, creating a natural thickening agent that suspends the coconut milk evenly throughout the liquid.
Balancing Earthy Sweetness and Heat
Curry powder contains fat-soluble flavor compounds that release their aromatic properties more effectively when heated in the presence of liquids containing lipids. Introducing the spice blend directly into the boiling broth distributes the flavor evenly, while the subsequent addition of lime juice provides citric acid to brighten the heavy starches of the tuber. Broiling the kielbasa pieces separately for roughly 5 to 7 minutes renders out excess surface fat and creates Maillard reaction compounds that contrast sharply against the sweet, smooth purée.
- Use 1 tablespoon of sour cream per serving as a cooling agent against the warm curry spices.
- Store leftover soup in an airtight glass container in the refrigerator for up to 4 days.
- Reheat portions gently on the stovetop over medium-low heat, stirring frequently to prevent scorching the coconut milk solids.
