Number One Sweet Potato Soup

I gave my neighbor, Kathy Hedberg, this recipe, and she said her teenage son, John, liked it so much that he requested the soup as his birthday meal. She told me that you’ve really accomplished something when a teenager likes what you’ve cooked, so I feel this is definitely a number-one soup. It is also an unexpectedly crowd-pleasing addition to any winter sports party.

 

SERVES 6

 

2	pounds sweet potatoes
3	tablespoons unsalted butter
1	cup chopped onions
3	cups chicken broth
½	teaspoon grated fresh ginger
1	teaspoon curry powder
½	teaspoon ground cinnamon
1	clove garlic, chopped
	Salt and freshly ground black pepper to taste
	Cream or half-and-half (optional)
	Chopped toasted pecans (optional)

1. Peel and slice the sweet potatoes. Place in a large saucepan or stockpot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook until tender when pierced with a fork. Drain and set aside.
2. Wipe out the pot, return to medium-low heat, and add the butter to melt it. Add the chopped onions and cook slowly, stirring often, to caramelize the onions, about 10 minutes.
3. Return the potatoes to the pot and add the chicken broth, using enough to cover the potatoes (you may need slightly less or more than 3 cups). Add the ginger, curry powder, cinnamon, and garlic. Take the pot off the heat and puree the mixture with a stick blender, or carefully pour it into a regular blender and puree. Add salt and pepper. Return to the heat and bring to a boil over high heat, stirring. Add more chicken broth or water if the mixture is too thick for your liking.
4. Reduce the heat and simmer for a few minutes to let the flavors blend, or let the soup sit over low heat, covered, until you’re ready to serve. Serve as is or, if desired, swirl a teaspoon of cream into each bowl and top with chopped pecans.

EXTRA POINTS Stock the freezer with this soup and reheat it in a pot on the grill or gas burner to warm up a cold game day.