Sweet Potato Curry Soup

with Seasoned Tofu Croutons

by LEON BOUTEILLER

This week I’ve been wanting a good hearty soup. Not a broth with chunky ingredients but a creamy purée with a lot of flavor, maybe some heat and an exotic bent. I happened to have some organic sweet potatoes on hand, coconut milk and Madras curry powder. That pointed me in the direction of a curry based soup. The color is an appealing orange/yellow and the curry spices will enhance it.

I enjoy sweet potatoes for their flavor and texture. Though many winter squash varieties can be used, the sweet potato has many options. Sweet potatoes can be boiled, baked, steamed and fried. They are filling, delicious and used in sweet as well as savory dishes. Sweet potatoes are high in fiber and nutritious. They are rich in beta carotene which converts to vitamin A and also contain vitamins C, B5, B6 and E. Sweet potatoes are high in potassium and chlorogenic acid, a polyphenol. Though not a low glycemic vegetable, they may improve blood sugar regulation.

Sweet potatoes come in many varieties. For many dishes I might prefer the Japanese ones with their white flesh. In this recipe, I suggest you use any of the varieties with orange flesh. Don’t be fooled by the color of the skin because that doesn’t always determine the color underneath. Please select an Indian style curry spice blend such as Madras; the Thai varieties will not work as well in this case. This recipe is gluten free, dairy free and can also be vegan by using vegetable stock in place of the the chicken stock.

SWEET POTATO CURRY SOUP with SEASONED TOFU CROUTONS

Ingredients for the soup:

  • 3 pounds sweet potatoes, roasted until soft, skins removed and flesh thoroughly mashed

  • 2 cups diced sweet onion

  • 1 cup peeled and diced carrot

  • 3 cloves garlic, minced

  • 2 tablespoons coconut oil

  • 1 quart chicken or vegetable stock

  • 1 fourteen ounce can coconut milk

  • 1 six ounce can coconut cream

  • 2 tablespoons curry powder

  • 1 tablespoon turmeric

  • 1 teaspoon ground ginger

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground white pepper

  • 1/4 teaspoon cayenne

  • 2 tablespoons orange marmalade

  • 1 tablespoon cornstarch dissolved in 1/4 cup orange juice

Method for the soup:

  • in a large pot, over medium heat, melt the coconut oil and add the onion and the carrot.
    Cook until the the onions are translucent and carrots have softened, but do not allow to brown

  • add the garlic, spices and salt and cook for one minute

  • add the stock and bring to a simmer

  • add the mashed potato, orange marmalade and the coconut milk to combine and bring to a simmer

  • whisk in the dissolved cornstarch and cook until thickened

  • at this point, puree the soup with an immersion blender

  • taste for seasoning and it is ready to serve

Ingredients for the croutons:

  • 1 pound extra firm tofu cut into 1/2 inch cubes

  • 1 tablespoon sesame oil

  • 2 tablespoons sesame seeds

  • roughly chopped cilantro for service

Method for the croutons:

  • carefully dry the tofu cubes with paper towels

  • in a bowl, gently roll the cubes with the sesame oil and then the sesame seeds

  • evenly distribute the cubes on a sheet tray and roast in a 400F degree oven for 20 minutes

  • remove from the oven and keep warm

For Service:

  • serve the soup in warm bowls and float the croutons on the soup along with some chopped cilantro or parsley

This is a hearty and satisfying soup that is great on its own or as a prelude to a larger meal. It is easy to prepare and delicious. Enjoy!

Leon G. Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at The Fife ‘n Drum in Kent. He is married to Patrice and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats named Ricky and Lucy.

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