1 big or 2 med. sweet potatos (1.5lbs) peeled and cut into chunks
1 cup dried apricots
salt
4 cups chicken stock
5-10 Chesnuts (optional)
Instructions
Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occassionally, until they are well mixed, a minute or so.
Season with salt. Add the stock. Turn the heat to high and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
Place mixture, in batches if necessary, into a blender and puree until smooth. Thin with water or stock if necessary.
If you want the chestnut garnish:
Use a small knife to cut an X in the flat sides of some fresh chestnuts, then boil them in enough water to cover them for about five minutes or until you can peel off both the outer and inner shells. (Remove the chestnuts from the hot water one or two at a time to peel, because they get harder to peel as they cool. Reheat if necessary.) Cut the peeled chestnuts in half, and brown them in a couple of tablespoons of butter before adding them to the soup.
Originally Submitted
11/26/2008
0 Out of 5 from
0 reviews
You can add this Curried Sweet Potato Soup with Apricots recipe to your own private DesktopCookbook.
