Curried Sweet Potato Soup

A delicious, savory way to stay warm this winter

Got the boring-soup blues? Try this tasty take on the cold-weather staple, courtesy of Colorado-based Savory Spice Shop.

CURRIED SWEET POTATO SOUP
Serves 6

Ingredients for sweet chile sauce:

• 5 cloves garlic, smashed
• 11⁄2 tsp. crushed red pepper 1 tsp. salt
• 1 cup sugar
• 1⁄2 cup water
• 1⁄4 cup rice vinegar

Ingredients for soup:

• 2 Tbsp. olive oil
• 1 large yellow onion, chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped 2 cloves garlic, chopped
• 2 Tbsp. Vietnamese Sweet Lemon Curry
• 1 tsp. salt
• 1 lb. sweet potatoes or yams (about 3 medium), peeled and cut into 1-inch chunks
• 8 oz. carrots (about 3 medium), peeled and cut into 1⁄2-inch chunks
• 2 (13.5 oz.) cans coconut milk
• 3 cups vegetable broth
• 2 Tbsp. sweet chile sauce, plus more for garnish 2 Tbsp. soy sauce or tamari
• 1⁄4 cup fresh cilantro leaves for garnish

Directions for sweet chile sauce:

Use a mortar & pestle or small food processor to grind garlic, crushed red pepper, and salt into a coarse paste. Bring sugar, water, and vinegar to a boil, stirring to dissolve sugar. Reduce heat and simmer for 10 min. Stir in garlic paste and simmer until sauce thickens into a syrupy consistency, about 10 min. Remove from heat; sauce will thicken even more as it cools. Sauce can be stored in an airtight container in the refrigerator; use within a few months.

Directions for soup: Heat oil in a large pot over medium heat. Add onions and cook for 10 min. or until onions are soft and starting to brown. Add ginger, garlic, curry, and salt and cook for 2 more min. Stir in all remaining ingredients except cilantro and bring to a boil. Reduce heat and simmer for 20 min. or until sweet potatoes and carrots fall apart when you put a fork through them. Carefully, and in batches if necessary, puree soup in a blender until smooth. Put the pureed soup back in the pot over low heat. Serve warm topped with cilantro leaves and drizzled with sweet chile sauce to taste.