Curried Sweet Potato SoupSubmitted by: MEGS81
IntroductionFrom the blog "Not Eating Out in New York" From the blog "Not Eating Out in New York"
4 medium sweet potatoes, peeled and cut to 1″ pieces
2 medium parsnip, peeled and chopped
2 small onion, chopped
2 teaspoon fresh rosemary, chopped
2-4 teaspoons hot curry powder
4 cups chicken or vegetable stock
2 cups whole milk
2 tablespoons butter
salt and pepper to taste
Use a hand food processor to blend soup into a creamy, almost-smooth consistency (I prefer to have just a few tiny lumps, but not many). Or, transfer to a food processor and blend in batches. Return to low heat, and add a bit of the curry powder, some salt and a little pepper. Taste for seasoning, and add more curry and/or salt according to taste. Add the milk and stir until completely heated through. Adjust seasoning if desired. Garnish with optional fresh herbs (such as parsley) and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGS81.