This caribbean-inspired sweet potato soup is always appropriate in hot weather and makes an unusual starter for a meal off the grill. Serve it hot or cold; by all means chill it in warm weather, but remember it in winter. Whether you’re reheating it or serving it cold, make the soup as far in advance as you like, up to a couple of days. If you’re so inclined, you can make this soup even richer and sweeter by using half chicken stock and half canned coconut milk.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a casserole or Dutch oven over medium-high heat; when the butter melts, add the curry and cook, stirring, for about 30 seconds. Add the sweet potato and the apricots and cook, stirring occasionally, until well mixed, a minute or so.
Step 2
Season with salt and add the stock. Turn the heat to high and bring to a boil. Cover and adjust the heat so that the mixture simmers. Cook until the potatoes are very tender, 20 to 25 minutes. If time allows, cool.
Step 3
Put the mixture, in batches if necessary, in a blender and puree until smooth, adding a little water or stock if necessary if the mixture is too thick. The recipe can be prepared a day or two in advance up to this point, cooled, and then chilled or reheated to serve.
