Sweet potatoes are an awesome seasonal vegetable – they can be roasted, mashed, pureed, and incorporated into numerous dishes. I was craving a spicy fall-flavored soup and in the pantry I had one orange sweet potato and one purple sweet potato (Stokes Purple® Sweet Potato). YES – A PURPLE sweet potato aka Stokes Purple® Sweet Potato compliments of the gorgeous box of goodies that I received from Frieda’s Produce.
With lots of opportunities for Fall and Winter entertaining coming up, I thought a spicy Sweet Potato Soup in two beautiful colors would be a great appetizer and super easy to prepare! Curry is always a great Fall (or anytime go-to) and I happen to love the Muchi Curry that can be found at Whole Foods. It has just the right amount of heat.
To serve the soup, I used the Tasting Party™ Mini Bowls from Pier One and garnished with a dab of sour cream and pumpkin seeds. It complemented the soups perfectly and when placed on a tray, they are easy to pass around for your next party.
Three Cheers for yummy fall entertaining and three cheers for purple sweet potatoes – who would have thought???
Since I only had one potato of each color, the recipe is scaled for 2 larger sweet potatoes but you can certainly double. I had enough for about 12-14 mini bowls. I also made the orange and purple in separate pots to preserve the colors.
Check out some of the other cool specialty veggies and foods from Frieda’s Produce and stay tuned for more recipes!
2 Sweet Potatoes – 1 Orange and 1 Purple (Stokes Purple® Sweet Potato) – cut into bite-sized cubes (you can also roast them whole)
4 Celery Stalks rough chopped
2 Shallots rough chopped (onions or leeks would work too)
3 Garlic cloves minced
1 Tablespoon of Zensational Fennel Pollen Spice (I sprinkled this on the sweet potatoes to roast them)
2-3 Tablespoons Extra Virgin Olive Oil (to toss cubed potatoes before roasting)
2 Tablespoons of curry powder or more to taste
5 cups of Chicken or Vegetable Broth
Pumpkin seeds for garnish
Sour Cream for garnish (Creme Fraiche would work too)
Set oven to 400 degrees and place either cubed sweet potatoes or whole sweet potatoes on a roasting tray. I tossed the cubes in EVOO and sprinkled with Zensational Fennel Pollen for a flavor boost to roast. Roast for approximately 45 minutes or until potatoes are soft.
In one pot, heat oil over medium (about 1 Tablespoon). Add celery, shallots/onion, and garlic and season with salt and pepper. As they begin to soften, add the curry powder and cook, stirring occasionally, until soft and translucent and fragrant – about 10-15 minutes. Add broth and bring to a boil. Separate into two pots and add the orange potatoes to one and the purple potatoes to the other. Bring to a quick boil and then reduce to a simmer for approximately 15 minutes until flavors have blended.
Use an immersion blender to puree the soups or a food processor/blender. The immersion blender is a lot easier. Add soup to each mini bowl and then garnish with a dab of sour cream and pumpkin seeds. Serve!