Yup, it’s cold!
I wanted soup and only had one fairly large sweet potato. I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.
WHAMMO…..Two potato soup!
I added some curry, turmeric and some cayenne pepper just to add some more heat.
I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.
- one medium sized sweet potato
- two medium sized white potatoes
- half a white onion, sliced
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
- 6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
- dash of salt and pepper
- 1/2 tsp cayenne pepper
- In a large pot, put in your olive oil on medium heat.
- Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
- Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions. Stir to combine with the onions.
- Put in the spices. Stir and coat the potatoes.
- Cook and stir for another 5 minutes on medium heat.
- Add in the water or broth. Stir.
- Continue to cook on medium/high until a smooth boil.
- Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes. I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
- Once the potatoes are cooked, take off heat.
- Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.
All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy. The little kick of cayenne will definitely keep the heat going.
Hope you all enjoy this souper easy recipe! Doh!