Это предварительный просмотр рецепта "Curried Sweet Potato Apple Soup".

Рецепт Curried Sweet Potato Apple Soup
by Anne-Marie Nichols

Curried Sweet Potato Apple Soup

While I recover from shoulder surgery over the next couple of weeks (and then some), I’d like to share a few terrific fall recipes the North Carolina Sweet Potato Commission sent me. As the chill of autumn starts to settle in, nothing hits the spot like a nice, warm bowl of soup! Easy to freeze for later or to serve family style, this naturally sweet soup made with nutrient-packed sweet potatoes is a hearty and healthy way to welcome the changing weather.

You can connect with the North Carolina Sweet Potato Commission on Facebook, on Twitter @Sweet_Taters and on their blog.

Curried Sweet Potato Apple Soup

Directions:

Pierce sweet potatoes and apple with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes.

Remove apple; set aside until cool enough to handle.

Continue cooking sweet potatoes on high under tender, about 4 to 5 more minutes Set aside until cool enough to handle.

In a large saucepan, heat oil over medium heat. Add onion and curry powder; stir until onion begins to brown, about 5 minutes.

Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes.

Transfer broth mixture to a food processor; reserve saucepan.

Halve sweet potatoes and apple. Remove apple core. Scoop sweet potato and apple pulp from skin and add to food processor. Add salt; whirl until smooth, gradually adding apple juice through processor feed tube.

Transfer mixture to reserved saucepan. Bring to a boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil).

Serve soup topped with croutons, if desired.

Recipe and photograph used with permission from the North Carolina Sweet Potato Commission.