I went to the farm stand this morning with the intent to buy only tomatoes, but came home with one of the largest sweet potatoes I have ever seen. The purveyor had a huge assortment of fantastically shaped sweet potatoes, and explained that the supermarket shopper only wants a certain sized tuber. She had sweet potatoes shaped like deer antlers, bizarre bottles, and more. I opted for a very large one that would be easier to peel. This soup has a delicate flavor with just a hint of curry. A little lemon zest and fresh apple cider gives the soup a mildly apple-y and refreshing taste. I served the soup with a dollop of Fage 2% yogurt - from a batch of 1/4 cup yogurt mixed with 1 teaspoon of Grade B maple syrup, topped with fried and salted sage leaves for a bit of crunch. <br /> <br />If you make sweet potatoes and carrots for Thanksgiving, you can amend this recipe by completing Step 1, and then adding the apple only in Step 2. After the apple is sufficiently softened, then add leftover sweet potatoes and/or carrots a few spoonfuls at a time, until the vegetables can absorb the curry flavor. After you add stock, you will not need to cook the soup for a full 25 minutes before you blend with an immersion blender or other type of blender.

Share: