Before she leaves

My sweet "baby" sister is getting ready to move away, so her cooking lessons are going virtual. She has a long list of foods she wants to learn to cook herself. One dish at a time I'll give her a "taste of home" and inspire her (and you!) to flex those culinary muscles.

Tonight she was here with us for dinner, and wanted the recipe (originally from my friend Christine L).

Sweet Potato Soup with Curried Cream

1 Tbsp. veggie oil

1/2 cup onion, chopped

2 Tbsp. garlic, minced

2 Tbsp. ginger, grated

1 Tbsp. curry powder

1.5 lbs. sweet potato, peeled and diced

3/4 cup unsweetened coconut milk

1 quart stock (veggie or chicken)

1/4 cup honey

2 Tbsp. lime juice

Curried Cream:

1 cup heavy cream

1/2 tsp. curry powder

For the soup:

Heat the oil in a 4 quart sauce pan over medium heat. Add onions, garlic, ginger, and curry powder until just tender, 3-5 minutes. Add the sweet potato and cook 3 more minutes. Add stock and coconut milk, simmer 20-25 minutes until the sweet potato is very tender. Turn off heat and let cool some before blending until smooth (I used an immersion blender, but a regular blender works too). This part can be made ahead and refrigerated or frozen. Reheat it over medium heat, and once warm, stir in honey and lime juice.

For the curried cream:

Whip cream to soft peaks, then fold in curry powder.

Today we also had creme fraiche, so I curried it too.

Then I served it with wild rice in the middle of the bowl, ladled the soup around it, and put a dollop of the cream on top.