Description
This sweet potato and zucchini (courgette) curry soup is my winter go-to. It’s quick to prep, easy to cook, gently spiced, and wonderfully creamy. In under an hour, dinner is warm, comforting, and ready tonight.
Ingredients
Scale
- 350 g sweet potatoes
- 130 g zucchini / courgette
- 90 g onion
- 15 g fresh ginger
- 30 g olive oil
- 600 ml chicken stock
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ¼ tsp curry powder
- processed cheese portion(s)
- 100 ml crème fraîche
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat.
- Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes.
- Add the sweet potato pieces, diced zucchini/courgette, chicken stock, ginger, and the remaining seasonings.
- Bring to a boil, then lower the heat.
- Simmer uncovered until the sweet potatoes are tender, about 30 minutes.
- Blend until smooth.
- Add the cheese or crème fraîche to taste, and blend into a velouté.
- Taste and adjust the salt if needed.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: soup
- Cuisine: winter cuisine, fall cuisine
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal