The other day I made this soup and said, "I think this is one of my favorites!" I'd made it several times and have had the recipe for a couple of years. But I had never thought to share it with you until those words came out of my mouth. So here it is. (The recipe was taken from Food Network Magazine/Sept 2010 issue and is by Claudia Sidoti for those of you who need the real source.)
3 Medium sweet potatos
3 Tablespoons unsalted butter
1 Small onion, chopped
2 Garlic Cloves, smashed
1 2-inch piece ginger, peeled and grated
3/4 Teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 Teaspoon Madras curry powder
Kosher salt and ground pepper
2 Cups low-sodium chicken broth
1 1/4 Cups chunky applesauce
1 Tablespoon extra-virgin olive oil
1 Tablespoon apple cider vinegar
1-2 Tablespoons chopped fresh cilantro
1) Preheat the oven to 425 degree. Peel and dice 2 1/2 sweet potatoes. Melt 2 Tbs butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 3/4 tsp curry powder, salt and pepper to taste and cook until toasted, 1 more minute.
2) Add the diced sweet potatoes, chicken broth, and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper. Keep warm.
3) Meanwhile, peel and thinkly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7-10 minutes.
4) Heat the remaining 1 Tbs butter in a skillet over medium heat. Add the remaining 3/4 tsp curry powder and cook, stirring, until browned; remove from the heat and add the vinegar.
Pour soup into bowls, top with the curry butter, cilantro and sweet-potato chips.