Photo Updated December 2012
I think all of these food blogs are getting to me. My style of cooking/baking and my tastes are changing without me even realizing it!! I have had this blog for just over 8 months, and I have tried many things that I had never had before, and have learned about many things that I have never heard of before. When I was reading through blogs yesterday and ran across Abby’s post for Creamy Sweet Potato Soup, I had to stop for a few minutes when I realized that I really wanted some and that it sounded really good. Why is this, you ask? I don’t like sweet potatoes. I never really have. Granted, I probably haven’t tried them in years, but I have never liked them, so how could I start liking them now? I considered myself even more crazy when I found myself making a grocery list with the ingredients to stop at the store on my way home. When I got home and my husband asked what I was making, I told him that I must be in a strange mood – I was craving sweet potato soup after seeing a blog post earlier that day. He didn’t even know that I don’t like sweet potatoes, but he was happy because it sounded good to him.
This recipe was super easy – and fast if you take of the 45 minutes to roast the sweet potatoes. While making it, I realized that I had run out of ginger (and the grocery store I was shopping at after I ran out didn’t have any!?!) so I decided to grate in a bit of fresh nutmeg. I also added the optional curry powder.
The result?? I LOVED it!! So now I’m wondering, do I really not like sweet potatoes, or did I just convince myself I didn’t many years ago? I may just have to explore this vegetable a little more….
A simple sweet potato soup with an extra flavor kick from nutmeg and curry.
- 2 large sweet potatoes
- 2 cups chicken broth, divided
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- dash of freshly grated nutmeg
- Dash of curry power
- 1 cup fat-free evaporated milk
- 1 Tbsp chopped pecans, for garnish
- Preheat the oven to 400F. Pierce the potatoes in several places with a fork and roast in the oven until tender, about 45 minutes. Remove from oven and let cool enough to handle. Remove the skins and roughly chop the potatoes.
- Combine the potatoes with 3/4 cup of the chicken broth in a blender or food processor. Blend until smooth.
- In a medium saucepan, melt the butter. Stir in the flour and cook for 1 minute. Stir in the nutmeg and curry. Whisk in the milk. Cook, stirring constantly, until slightly thickened. Cook one minute more, then add the potato mixture and remaining 1 1/4 cups chicken broth. Cook until heated through, about 5 minutes.
- Serve topped with chopped pecans, if desired.
- Adapted from Confabulation in the Kitchen