The finished curried sweet potato soup. Photo: CC-Avital_Pinnick
This is one of my favorite soups because of it’s so simple to make yet still yields a rich, rustic texture. A few simple spices and fresh ginger beautifully compliment the sweetness of the potatoes.

Unlike a lot of soups I prepare, I like to leave this one un-blended. The softness of the potatoes pieces is really comforting. This soup goes great with a piece of gluten-free bread. I also like to top it with a mild salsa or chutney.

Mango chutney offers a delightful surprise to the palate and makes for a sophisticated presentation.

Ingredients:
3 large sweet potatoes, peeled and diced
2 small yellow onions, chopped
4 gloves garlic, minced
1 tablespoon fresh ginger
1 tablespoon curry powder
1 teaspoon coriander
3 tablespoons butter
6 cups chicken stock


Directions:
Heat butter in a large stock pot or soup pot. Add onions and garlic and sauté until onions begin to sweat, 3-5 minutes.

Add sweet potatoes, spices and fresh ginger, sauté for another 1-2 minutes.

Slowly add chicken stock 1 cup at a time, slowly stirring. Gently simmer until potatoes are soft and easily pierced with a fork, about 45 minutes, depending on size of potato pieces.

Serve in warmed bowls.

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