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Categories:
sweet potatoes olive oil onion salt red bell pepper peppers garlic sherry vegetable broth white wine vinegar honey curry powder apple yogurt mint
Viewed: 36 - Published at: 7 years agoIngredients
- 2 12 lbs sweet potatoes (3 or 4)
- 2 tablespoons olive oil
- 1 medium onion, halved and sliced
- coarse salt & fresh ground pepper
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 2 jalapeno peppers, ribs and seeds removed, thinly sliced
- 3 garlic cloves, coarsely chopped
- 12 cup dry sherry (optional)
- 4 cups vegetable broth
- 2 teaspoons white wine vinegar
- 1 teaspoon honey
- 14 teaspoon curry powder
- 1 small tart apple, peeled, cored, and diced
- 14 cup plain yogurt
- 2 tablespoons chopped mint, for garnish
Method
- Preheat oven to 400 degrees.
- Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft.
- When cool enough to handle, scoop cooked potato out of the skins.
- Discard skins.
- Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium.
- Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes.
- Add bell pepper, jalapenos, and garlic; cook for 5 minutes.
- Add sherry (if using), sweet potato, and broth; stir to combine.
- Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
- Working in batches, puree soup in a blender.
- Combine batches in a clean pot.
- The soup should be thick.
- (If you prefer a thinner soup, add water or a little more broth.)
- Taste and adjust seasoning.
- In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil.
- Add apple; stir for 1 minute and remove from heat.
- To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.
