Curried Sweet Potato and Apple Soup

The inspiration for this autumn soup resulted from having just 2 sweet potatoes and 5 apples left in our kitchen pantry.

After returning from my recent trip to Istanbul, we literally had no fresh produce left in the fridge. Hubby also had been out of town and made do with what was on hand the few days he was home.

When he asked what I was going to make for dinner, I jokingly told him sweet potato and apple soup. After just having a lovely cream of pumpkin soup for lunch back in Warsaw, I got to thinking, why couldn’t I make some kind of creamy sweet potato soup as well?

A seasonal Cream of Pumpkin Soup at Słodki Słony in Warsaw.

When I returned home, I inputted a Google search for exactly that kind of soup. The recipe I created is loosely taken from this Real Simple recipe for Sweet Potato & Apple Soup with Cheese and Walnuts. I love soups year-round because they are so simple and satisfying to make, but I especially like to eat them on a cold day like the ones we’ve been having lately!

This recipe was born, like many others in my kitchen, out of necessity and partially from my upbringing. I learned to use what you had in the kitchen, and I still act on that today.

With just a few spices and ingredients, you can make a splendid, sweet-and-spicy, fall soup like this one!

Smacznego!

Curried Sweet Potato and Apple Soup

Serves 4-6

Ingredients:

2          T.                                 sunflower oil

1          medium                       onion, diced small

2          ea.                                celery stalks, diced small

4-6       cloves                          garlic, roughly chopped

2          teaspoons                    curry powder

2          large    (700 g.)            sweet potatoes, peeled, cut into 1-inch cubes

2          ea.                                tart apples, peeled and chopped small

1          L.         (33. 8 oz.)        chicken stock or water

To taste                                   salt and freshly ground black pepper

Optional                                  If you like it spicy, add a generous teaspoon of pul biber (red chili flakes).

For garnish:      yogurt or 18% Polish cream

                        Fried garlic chips (Note: mine only took about 30 seconds to fry. Strain immediately and place on paper towel to absorb extra grease. Season with salt.)

1.         In a large stockpot, heat oil over medium-high heat. Add onion, celery and garlic and sauté for about five minutes, until softened.

2.         Add the curry powder. Stir. Then add the sweet potato and apples, stirring with a large spoon and cook for a few more minutes.

3.         Then, add the chicken stock or water. Add more liquid if necessary to cover your vegetables. Add a teaspoon of salt and pinch of black pepper. Cover the pot with a lid and let simmer for about 20 minutes, until the sweet potatoes are tender.

4.         When finished cooking, remove from the heat. Using a handheld immersion blender, puree the soup until smooth, adding more water if necessary to reach the desired consistency. Taste and adjust the seasonings, if needed.

5.         To serve, ladle the hot soup into warmed bowls. Garnish with a dollop of the yogurt or cream and a sprinkling of the fried garlic chips.