| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 281 | 14g | 7g | 36g |
| sugars | fibre | protein | salt |
| 12g | 6g | 3g | 1.5g |
Why I Love Swedish Sweet Potato Soup with Curry
Sweet Potato Soup with Curry isn’t your traditional Southern dish, but it’s one I fell in love with, due to its heartwarming, comforting flavors and the unique tang of curry that gives it a delightful twist. It doesn’t hurt that sweet potatoes are plentiful in my South Carolina hometown, making this the perfect dish to whip up on those cooler Charleston evenings.
Swedish Kiss with a Southern Touch
The origins of this wonderful Sweet Potato Soup with Curry is deeply rooted in Swedish cuisine, but you know me, I can’t resist but to infuse it with a delightful Southern hint. While the dish leans more towards a Scandinavian delicacy, I was inspired by the richness and flavor of sweet potatoes found in my favorite Southern recipes like sweet potato pie and candied yams. So combining the Swedish technique with Southern ingredient was an absolute delight.
The Inspiration and flavorers
One of my greatest inspirations has always been my grandmother’s cooking. She wasn’t a Swedish chef, but her love for experimenting with diverse cuisine led her to explore recipes outside of our Southern comfort zone. I was particularly inspired by Tina Nordström, a famous Swedish chef known for her simple but flavorful dishes, while coming up with the idea of this recipe. The addition of curry to this soup brings a warmth and depth to the dish, while cayenne adds an optional kick, speaking to those who appreciate a little spice.
Perfect Pairings
Considerably versatile, this Sweet Potato Soup with Curry pairs well with a variety of dishes. One of my favorites to serve it alongside is a fresh Swedish salad with cured salmon for an international experience right at home. Alternatively, this soup also complements a classic Southern styled grilled cheese sandwich, bridging the gap between continents and uniting flavors in a beautiful way.
The balance of sweet and spicy is one of the reasons I love this soup. It’s not just a dish, but an international culinary experience right in your kitchen. The contrast yet harmony of flavors acknowledges my roots while celebrating the beauty of being open to a whole new world of taste exploration. Bon Appétit!
What You’ll Need
- 3 large Sweet Potatoes
- 2 tablespoons of Olive Oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1.5 tablespoons of Curry Powder
- 1 teaspoon of Cumin
- 1/2 teaspoon of Coriander
- 1/4 teaspoon of Cayenne Pepper (optional)
- 6 cups of Vegetable Stock or Chicken Stock
- 1 cup of Coconut Milk
- Salt and Black Pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Coconut cream for garnish (optional)
Method
Step One
Begin by preheating your oven to 400°F (200°C). Wash the sweet potatoes, prick them with a fork a few times, and then place them on a baking tray. Bake them for approximately 45 to 60 minutes, or until they’re fully cooked and soft inside.
Step Two
While the sweet potatoes are baking, heat up the olive oil in a large pot over medium heat. Add in the diced onion and cook until it becomes translucent and starts to brown, which should take about five minutes. Following this, add the minced garlic and cook for one more minute.
Step Three
Next, add the curry powder, cumin, coriander, and cayenne pepper (if using) to the pot. Stir well to combine the spices with the onion and garlic, and cook for another two minutes until the spices are fragrant.
Step Four
Once the sweet potatoes are done, let them cool for a bit, then cut them in half and scoop out the flesh. Add the sweet potato flesh to the pot along with the vegetable or chicken stock. Turn the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 15 minutes.
Step Five
After 15 minutes of simmering, add the coconut milk to the soup. Stir well to combine and then remove the pot from the heat.
Step Six
Using a hand blender or a countertop blender, puree the soup until it’s smooth. If the soup is too thick, you can add a bit more stock or water. Season it with salt and black pepper to taste.
Step Seven
Serve the soup hot, optionally garnished with some chopped fresh cilantro or a drizzle of coconut cream.
