I love sweet potatoes, and I love the idea of sweet potato soup but too often it ends up being bland or overly sweet. Sometimes its a little too much like baby food, or there’s too much cream to thicken it up. I was sick last week and so of course I wanted soup. But I also didn’t want to make something that was overly involved or complicated; I was sick after all. So I decided to make sweet potato soup, but with attitude. <br /> <br />From start to finish this took about 30 minutes, only a few of which were really hands on, beyond the occasional stirring of the pot. To give it some character I added spicy curry paste to the vegetables before adding the broth. It was just enough to make the soup interesting without overpowering the delicate sweet potato flavor. I added a few carrots as well, just for good measure. And with only a few, basic ingredients it makes for a dirt cheap dinner.

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