This one's new to me and turned out slightly spicier than I expected. Those with mild palates (Mom, I'm looking at you!) might cut the curry powder to 1 tsp or less.
Yield: 8 cups (4-6 servings)
Ingredients
1 tablespoon olive oil1 onion, diced
4 medium-sized garlic cloves, peeled and minced
6 cups chicken stock
1 lb. sweet potatoes, peeled and cut into chunks
1 medium russet potato, peeled and cut into chunks
2 teaspoons salt
6 tablespoons millefiori honey, divided
1 medium red bell pepper, seeded and diced
3 teaspoons curry powder
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 cup chopped fresh cilantro (optional)
Directions
Heat oil over medium-high heat in a soup pot or dutch oven. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute.
Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.
Transfer mixture to the food processor (in batches, if necessary) and puree.
Return soup to low heat and add bell pepper, curry powder, pepper, ginger and 5 tablespoons of honey.
Bring to a simmer and season to taste.
Microwave remaining 1 tablespoon honey for 5 seconds on high.
Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired.
This would go nicely over rice, which is how I will eat it tomorrow for lunch.
Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.
Transfer mixture to the food processor (in batches, if necessary) and puree.
Return soup to low heat and add bell pepper, curry powder, pepper, ginger and 5 tablespoons of honey.
Bring to a simmer and season to taste.
Microwave remaining 1 tablespoon honey for 5 seconds on high.
Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired.
This would go nicely over rice, which is how I will eat it tomorrow for lunch.
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