If you're going to make an orange soup, you might as well go all out this recipe. Though monochromatic, there is a surprising amount of balance here. Sweet potatoes add the luscious, creamy texture, the apricots the sweetness, and the curry powder the complexity. It's a frightful amount of flavor with so few ingredients—and it takes less than 30 minutes to make.
But if you just need to make this more difficult, than how about making your own curry powder? Bon Appetit has a great beginner's recipe. It's not terribly difficult, especially if you have all the whole spices ready to go in your cabinet. The end result is just more haunting and complex. If you're not into that, Penzeys Spices has some very good curry blends. Either way, this is a soothing cold weather soup that's stupendously easy to make.
- 1 tablespoon butter
- 1 tablespoon curry powder
- 1 1/2 pounds sweet potatoes, peeled and chopped
- 1 cup dried apricots (about 1/2 pound)
- 4 cups chicken stock
Add the butter to a large pot, and melt over medium-high heat. Pour in the curry powder and still well for about 30 seconds. Toss in the sweet potatoes and apricots, stir well, and cook for about a minute.
Sprinkle in a pinch of salt and then pour in the stock. Bring to a boil then cover, reduce heat to medium-low, and simmer. Cook for 20 to 30 minutes, or until the sweet potatoes are very tender.
Puree the soup with an immersion blender, or in a blender. You might need to do it in batches if using a blender. Season to taste with salt.