Thursday, October 30, 2008

Sweet Potato Soup

If Fall (the season) and India (the country) got married and had a soup baby, this would be their love child. This is a very hearty recipe and has a nice sweet and tangy flavor.

4 cups Stock (chicken or vegetable)
2 lbs Sweet Potatoes, cubed
1 medium Yellow Onion, chopped
2 cloves Garlic, minced
2 Tbsp Olive Oil
1 Tbsp Curry
1/2 tsp Salt
1 tsp Pepper
1/2 cup Rice
1 cup Plain Yogurt
Mint (garnish)

Saute onion and garlic in olive oil. Once soft add stock, and spices and bring to a boil. Then add Sweet potatoes, and let simmer for 20 minutes until soft. Mash potatoes (or puree in batches until smooth) and the soup will take a thicker quality. Add rice and simmer 20 more minutes or until rices is cooked. When serving, add a dollop of plain yogurt and garnish with mint.

Serves 4

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