Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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
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.