Nothing is better than soup on a cold fall or winter day. This Honey Roasted Sweet Potato Curry Soup will warm you from the inside out! It is so simple to make, and yet the combined flavours will make this soup a stand out and keep you wanting more.
First the sweet potatoes are roasted with honey and then added to a pot with onions, curry and chicken broth. The soup is simmered together for about 30 minutes and then blended to make a smooth texture.
You can eat it as it is, or top it with a mixture of chopped apple, roasted nuts and parsley, or with crumbled sausage.
This recipe makes about 4 bowls.
Ingredients
| 6 cups | chopped sweet potatoes |
| A drizzle | of olive oil (to coat the poatoes) plus 1 tablespoon |
| 1/4 cup | honey |
| 1 | onion, chopped |
| 1 Tbsp | curry powder |
| 4 cups | chicken broth |
Instructions
- Turn the oven on to 375 degrees F.
- Line a baking sheet with parchment paper.
- Add the choopped sweet potatoes to a large bowl. Drizzle the olive oil over the potatoes to lightly coat them. Pour the honey over the potatoes and mix until they are evenly coated.
- Pour the sweet potatoes on the prepared baking sheet and roast in the preheated oven for about 30 minutes, stirring halfway through baking time. Remove from the oven when they are soft and slightly golden.
- While the sweet potatoes are baking, add the chopped onion to a large pot, with 1 Tbsp olive oil. Cook the onions until they are soft and translucent. Add the curry powder and stir to combine.
- When the potatoes are done roasting, add them to the pot along with the chicken broth.
- Simmer on low heat for about 30 minutes.
- Blend the soup until it is smooth and season with salt and pepper.
- Eat as it is, or top the soup with finely chopped apple and roasted pecans, or crumbled sausage.
