Tuesday, November 6, 2007

Curried Sweet Potato Soup with Spiced Rum

A friend of ours came to a soup party and was willing to give this a try- even though she had never liked sweet potatoes. It was her favorite soup of the night- and mine too. The curry is a nice undertone. Combine it with the rum and the flavors are complex and scrumptuous.
Serves 4-6
1 Tablespoon olive oil
3 scant Tablespoons curry powder
1 cup chopped onions
3 Tablespoons minced garlic
1 Tablespoon grated fresh ginger
4 cups peeled, cubed sweet potatoes
4 cups peeled, cubed Maine potatoes
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/2 teaspoon crushed red pepper
4 cups hearty vegetable stock
3 Tablespoons spiced rum
8 oz cream cheese
4-6 Tablespoons sour cream
In a large saucepan, warm oil over medium-low heat. Add curry powder and onions and cook for five minutes, stirring often. Add garlic and ginger. Cook for another 3 minutes. Add sweet potatoes, Maine potatoes, salt and peppers. Add stock and simmer for 20 minutes or until potatoes are fork tender.
Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Add the cream cheese and stir until melted and incorporated. Add more stock or water for the consistency you’d like. Add rum and serve immediately.
Top each bowl with a dollop of sour cream and a sprinkle of paprika.

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