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Curried Sweet Potato Soup
tart apple, bacon and spinach salad

Active: 30 min Total: 40 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Chop onions. (Can be done up to 3 days ahead)
  2. Peel potatoes and cut into large cubes. (Can be done up to 3 days ahead)
  3. 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.
  4. 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)
  5. Slice apples.

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Make

  1. 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.
  2. When soup is finished cooking, blend with an immersion blender until smooth. Season with salt and pepper.
  3. Toss spinach and apples in dressing. Crumble bacon over top.
  4. Serve soup with pepita on top. Enjoy with salad on the side!

Nutrition Facts

Amount Per Serving
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