Thick, smooth sweet potato soup is a nice opener for a cool-weather dinner. Try it before an entree of pork tenderloin or roast chicken.
3 pounds sweet potatoes or yams, peeled and diced
About 6 cups chicken broth
1 1/2 tablespoon curry powder
1/4 cup tomato paste
2 tablespoons lemon juice
1/4 cup dry sherry (optional)
salt and pepper
Cilantro leaves (optional)
In a 4- to 5-quart pan, combine sweet potatoes and 6 cups of the broth. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are enough to mash readily (about 20 minutes). With a slotted spoon, transfer potatoes to a food processor or blender; add curry powder and a little of the broth. Whirl until smoothly pureed.
Return puree to pan; add tomato paste, lemon juice and sherry (if used). Stir over medium heat until heated through; thin with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls and garnish with cilantro, if desired. Makes 8 to 10 servings.
3 pounds sweet potatoes or yams, peeled and diced
About 6 cups chicken broth
1 1/2 tablespoon curry powder
1/4 cup tomato paste
2 tablespoons lemon juice
1/4 cup dry sherry (optional)
salt and pepper
Cilantro leaves (optional)
In a 4- to 5-quart pan, combine sweet potatoes and 6 cups of the broth. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are enough to mash readily (about 20 minutes). With a slotted spoon, transfer potatoes to a food processor or blender; add curry powder and a little of the broth. Whirl until smoothly pureed.
Return puree to pan; add tomato paste, lemon juice and sherry (if used). Stir over medium heat until heated through; thin with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls and garnish with cilantro, if desired. Makes 8 to 10 servings.
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