After discussing my need to actually buy “normal sized” sweet potatoes at the farmer’s market* so I could peel and use them for the Curried Sweet Potato & Kale Soup recipe I had clipped from Chickpea Magazine‘s free Winter 2014 preview…
I, of course, pretended that’s what I’d been planning to do the whole time, but in truth, the recipe didn’t call for that, and although I think I subconsciously had in mind a puree-type soup, there was no photo with the recipe…
…and it didn’t sound like it was supposed to be so roasted, mashed tater bisqu-ey.*
Taking advantage of the natural, succulent syrup that comes with a slow-roasted-until-it-squishes sweet potato would add an even heightened level of sweetness to the spicy heat of the original recipe.
I have no idea what this was SUPPOSED to look like (and it definitely had kale, not spinach), but this certainly tasted as divine as I imagined it would.
But the heat was a bit more than I imagined: The Professor had to blow his nose a few times because of the sinus-clearing abilities of the chipotle. Oops. [Don't let that scare you away...the chipotle makes it. Just be cautious...maybe used half at first.]
In another exciting turn of “The Professor is getting the hang of this experimental cooking thing.” he even went ahead and stirred his spinach straight into the soup..although I gave him the option to do without.
Curried Chipotle Sweet Potato & Spinach Soup
- 1 Tbsp. olive oil
- 1 onion, diced (about 2 cups)
- 2 inch piece of ginger, peeled and minced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo (or just 1 if you can’t take the heat)
- 2 tsp. curry powder
- 4 cups mashed, roasted sweet potatoes
- 6 cups low-sodium vegetable broth
- 1 tsp. maple syrup
- 1 Tbsp. coconut milk (optionl)
- squeeze of lime juice
- 10 oz. spinach, chopped (6-8 cups)
- s + p (to taste)
- Saute onion, ginger, and garlic in olive oil over medium heat in a sauce pan or Dutch oven for about 3 minutes, until softening and fragrant.
- Stir in chipotle pepper. Cook 2 more minutes or so, mashing pepper to start breaking it down.
- Add sweet potato an curry powder, stirring well. Cook another 2-3 minutes.
- Remove sweet potato mixture from heat and allow to cool for about 5 minutes.
- In two batches–to avoid overflow–process sweet potato with vegetable broth.
- Return soup to saucepan and bring to simmer.
- Stir in maple syrup, coconut milk, and lime juice.
- Adjust salt and pepper to taste.
- Just before serving, stir in spinach (or serve with spinach on top and allow your diners to stir themselves).