As we enter sweet potato season, it’s tempting to to add them all in a sweet potato casserole. Before you do that, try this healthy, simple soup from local catering company Epicurean Endeavors. With just the right blend of spices and natural sugars, this dish will help you save the sweet potato casserole till Thanksgiving.
1 tbsp. grape seed oil
1 small yellow onion, diced
3 tbsp. minced ginger
1 tbsp. curry powder
1 lb. sweet potato, peel and diced
1 small apple, peeled and diced
3 sprigs of fresh thyme
5 cups vegetable stock
1/2 cup coconut milk
2 tbsp. pure maple syrup
Salt and pepper to season
Heat the grape seed oil in a pot over medium high heat.
Add the onions, ginger, curry powder, sweet potato and apple, seasoning with salt and pepper. Cook contents for five minutes, stirring continuously.
Add the thyme and vegetable stock to the pot. bring contents to a boil, and then reduce to a simmer.
Allow everything to cook until the vegetables are tender. This will take approximately 30 minutes. Remove the thyme sprigs and use an immersion blender or food processor to purée the soup until smooth. You can reserve some of the sweet potato and apple for garnish, if you choose.
Finish the soup by stirring in the coconut milk and maple syrup. Check seasoning and add salt and pepper to taste.