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Most sweet potato soups are flavored with nutmeg, cinnamon and ginger, making them very reminiscent of butternut squash and pumpkin soups. That's tasty & all, but I wanted to warm things up a bit with a curry. The key here is to slowly roast the sweet potato in your oven. This allows the natural sugars to crystallize which really helps brings out the rich, sweet potato flavor. The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy soup and also adds a boost of fiber. Also, if you like spicy curries, try adding a few drops of hot sauce.
The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy curry-infused soup.
1 whole medium sweet potato, cooked
½ whole sweet onion, diced
3 whole garlic cloves, minced
1 cup vegetable broth
1 tsp mild curry powder
¼ tsp garam masala
½ cup nondairy milk
¼ cup wild rice, cooked
Preheat oven to 425F. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.
Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.