C – I was never a big fan of curries growing up.
I was a bit sensitive to the spices and the strong smell whenever my mom made it. My mom made the best Cambodian curry and I would try to avoid it at all cost. When I told her why I didn’t like it she catered it for me, using less curry powder so I could eat it.
I started to love it.
When I moved away from home and wanted to explore new cuisines, curry greeted me again. This time Indian curry. My first experience was not a good one.
The restaurant I ate at didn’t make a good curry. It was bland. All I could taste was the curry powder. Of course, I didn’t give up on Indian curries and tried a few others and liked them.
I learned how to make the Cambodian curry soup and mastered it. It’s good. There’s lots of coconut milk and lemongrass and some curry powder.
Today I wanted to step away from that. This soup definitely not Indian. I haven’t tried finding a good recipe for Indian curry, yet.
This recipe is my own. I am just using a little curry powder to add a little unique flavor to a simple leek and sweet potato soup.
A little bit of curry powder goes a long way.
I was amazed at the taste. Sweet spicy with a bit of curry taste. It was good. I really was amazed at the flavors.
| Make-Ahead Dishes Week: Curried Sweet Potato Soup with Apple Chutney |
- 2 Granny Smith Apples, peeled, cored and diced
- 1 small red onion, finely chopped
- ¼ cup raisins
- ⅓ cup apple cider vinegar
- 6 Tbsp brown sugar
- 1 tsp freshly grated ginger
- ¼ tsp cumin powder Pinch of cayenne
- Salt and pepper to taste
- 1 Tbsp unsalted butter
- 2 leeks white and light green parts only, chopped
- 4 garlic cloves, chopped
- 1 Tbsp ginger, grated
- 1 tsp ground coriander
- 1 Tbsp curry powder
- Pinch of red chili flakes
- Salt and pepper to taste
- 1 red bell pepper, seeded and chopped
- 3 sweet potatoes, peeled and cubed
- 4 cups chicken broth or vegetable broth
- 1 Tbsp of white balsamic vinegar or lemon juice
- Apple chutney for topping (recipe above)
- Cilantro for garnish
- Sweet paprika, for garnish
- Sour cream or crème fraiche for topping
- Place all ingredients into a saucepan. Bring to a boil over medium heat, then simmer uncovered, stirring frequently for 30 – 40 minutes or until thick and some of the apple pieces are pulpy.
- Remove from heat, leave to cool and transfer to a clean jar. Refrigerate for up to 1 month.
- In a medium soup pot, place butter heated on medium to melt.
- Add leeks, a pinch of salt and pepper. Cook until softened and translucent. About 5 minutes.
- Add garlic, ginger, ground coriander, curry powder, red chili flakes, salt and pepper to taste. Mix well and saute for about 1 minute or until fragrant.
- Add sweet potatoes and bell peppers into the pot. Mix well.
- Add the stock and bring to a boil, reduce to a simmer and let simmer until the sweet potatoes are fork tender. About 30 minutes.
- Using an immersion blender or a regular blender (after slightly cooled) blend until creamy.
- Season to taste if needed.
- Garnish with cilantro, paprika, apple chutney and sour cream.
- Serve.
- Enjoy!
I think the curry is a great addition to a simple leek and sweet potato recipe. I also loved the toppings. The apple chutney along with a few pieces of cilantro and some crème fraiche really made this soup great.
Now, on to researching more curry recipes. I hope I can find something wonderful.