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….
- 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 ¾ 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 1¼ cups chicken broth. Cook until heated through, about 5 minutes.
- Serve topped with chopped pecans, if desired.
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- Adapted from Confabulation in the Kitchen
This sounds delicious! I can’t wait for the temperature to dip so I can make soup!
Hey! If you have any left over potatoes…make a cake!
Deborah, if you can find some tamarind, make some juice from it ans drit in the soup. tamarind adds a lovely tangy dimension to sweet potato soup. real nice!
Thanks for the tip Anh! I will definitely look for it!
I’m so glad you liked it! It IS super-easy – I loved that part. And the curry is a fantastic addition. You know, I had a bunch of fresh nutmeg in the pantry; I should have grated some into it! I’ll try that next time.
I like sweet potatoes roasted, in soup, or just baked – but you can keep that sweet gooey casserole stuff. YUCK. Maybe you’re like me in this regard!
Now I agree with Abby. I’ve always been turned off by the mushy gooey sweet potato stuff. But a plain roasted one or this soup appeals to me.
I always try every couple years to revisit foods I tried and didn’t like. My tastes change and I sometimes find out that the reason why I didn’t like something wasn’t the food itself but the way it was prepared.
You really should explore these potatoes more. But you know what I like better than sweet potatoes? Yams. Baked yams with butter. It’s delish!!!
Yams have a slightly different flavor than sweet potatoes and are a bit more sweet.
Sweet potato soup is a great idea. I just started eating sweet potatoes recently.