So Into Soup


Soups are probably my favorite thing to experiment with in the kitchen. The chances of something going truly, horribly wrong are almost nil, and in the event that the end result is inedible, I’ve probably only wasted about $2 of ingredients. Gotta love something that allows for so much creativity while being so forgiving. Last weekend’s project was inspired by some slightly elderly sweet potatoes that needed using sooner rather than later, and a vague memory of a soup I’d enjoyed years earlier. No photos this time, sorry!

4 large-ish sweet potatoes, peeled and cubed
1 medium onion, chopped
2 fat shallots, chopped
1-2 Tbsp smoked paprika (to taste)
1-2 Tbsp ancho chili powder (to taste)
1 Tbsp Jamaican curry powder
Water or stock
1 veg bouillon cube
1/2 C cream or half ‘n half
Salt/pepper to taste

Saute the onion and shallots in a few glugs of oil until translucent and soft. Add the potatoes and stir, then add the spices and stir to coat. Saute and keep stirring for a few minutes. Pour in water or stock to cover the potatoes, and add the bouillon cube. Bring to a boil, then let simmer until potatoes are thoroughly cooked. When they’re done, whizz the soup with some kind of blender and then stir in the cream.


2 Responses to “So Into Soup”

  1. boxofbirds Says:

    Yes, I agree, soup is a great way to improvise in the kitchen. Thanks for posting this, I’m going to have to try this out. I love the idea of the chili and sweet potato combination.

  2. LP Says:

    Hope you enjoy! I’m going to make up another batch tomorrow. I should have noted in the recipe that if you’re using stock instead of water, you don’t need to add any bouillon.

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