Curried sweet potato soup with ginger, yogurt and cilantr
1 soup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 4 | Leeks, white with a bit of green, cut in rings | |
| 2 | Celery ribs, finely chopped | |
| 1 | tablespoon | Fresh ginger, peeled and minced |
| 1 | bunch | Cilantro, stems removed, dried in paper toweling and |
| Salt and freshly ground | ||
| 1½ | pounds | Sweet potatoes (or yams) peeled and thinly sliced, crosswise |
| 1 | tablespoon | Curry powder (mild) |
| 2 | pinches | Cayenne powder (to taste) |
| 1 | quart | Chicken stock minced |
| 1 | small | Container plain yogurt black pepper to taste |
Directions
GARNISHES
SEASONING
YIELD: 1½ quarts
Melt butter in a soup-or stockpot. Add leeks, celery and ginger, cook over medium heat until wilted.
Add sweet potatoes (or yams), curry powder and stock. cover and simmer until sweet potatoes are tender, about 30 to 40 minutes.
Puree the soup in batches in blender, or food processor. (A blender will yield a smoother consistancy.) Return pureed soup to the stockpot and heat until warm. Add cayenne pepper, salt and black pepper to taste.
Serve, garnished with a dollop of yogurt and minced cilantro.
from a class at Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95