Curried Sweet Potato Soup
tart apple, bacon and spinach salad

Name: Curried Sweet Potato Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, chopped; 1 1/2 lbs Potatoes, sweet, peeled and diced; 4 strips Bacon; 1 Tbsp Red curry paste (sub yellow); 3 cups Stock, chicken or vegetable; 2 cups Coconut milk, light; 1/3 cup Pepitas / pumpkin seeds; 1/2 clove Shallots, sliced; 1 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Apples, any tart, green-skinned variety, sliced; 3 oz Baby spinach

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Creamy curried sweet potato soup is topped with pumpkin seeds (pepitas) for crunch. A fresh green salad on the side made with tart apples and crumbled bacon complements the soup's warm flavors.

Ingredients

Metric

Servings:

Curried Sweet Potato Soup:

Onions - 1/2 , chopped
Potatoes, sweet - 1 1/2 lbs , peeled and diced
Bacon - 4 strips
Red curry paste - 1 Tbsp (sub yellow)
Stock, chicken or vegetable - 3 cups
Coconut milk, light - 2 cups
Pepitas / pumpkin seeds - 1/3 cup

Tart Apple, Bacon and Spinach Salad:

Shallots - 1/2 clove , sliced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Apples, any tart, green-skinned variety - 1 , sliced
Baby spinach - 3 oz

Prep

Chop onions. (Can be done up to 3 days ahead)
Peel potatoes and cut into large cubes. (Can be done up to 3 days ahead)
If making in a slow cooker: Heat a skillet or non-stick pan over medium-high heat. Add bacon and cook until crisp. Set aside on a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions and curry paste and saute until tender, 3 to 4 minutes. Combine onions, potatoes, stock and coconut milk in the bowl of a slow-cooker. Cook on high for 3 to 4 hours or low for 7 to 8 hours, until potatoes are tender.
Make dressing - Slice shallots. Combine with vinegar, mustard, honey and olive oil. Season with salt and pepper. (Can be done up to 3 days ahead)
Slice apples.

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Make

If making on stovetop: Heat a Dutch oven over medium heat. Add bacon and cook until crisp. Set aside onto a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions and some salt and saute until tender, 3 to 4 minutes. Add curry paste and saute until vegetables are coated. Add potatoes, stock and coconut milk. Cover and simmer until potatoes are tender, ~20 minutes.
When soup is finished cooking, blend with an immersion blender until smooth. Season with salt and pepper.
Toss spinach and apples in dressing. Crumble bacon over top.
Serve soup with pepita on top. Enjoy with salad on the side!

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