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National Soup Month

Quote for Today:  A first-rate soup is more creative than a second-rate painting.  Abraham Maslow
Today is the first of our posts for National Soup Month.  We have received lots of requests for Winter soups.  So here is what I am offering today – Curried Sweet Potato Bisque with Cilantro.

Curried Sweet Potato Bisque with Cilantro, Chef Tom Jones, Roadtrips R Us

Curried Sweet Potato Bisque with Cilantro

4 ea. Sweet Potatoes, peeled and diced
1 ea. Yellow Onion, diced
6 sm. Carrots, sliced and roasted
2 cloves Garlic, minced
1-1/2 qt. Chicken Stock
1-1/2 Tbsps Madras Curry Powder
1 Tbsp Salt
1 Tsp Nutmeg
4 Tbsps Butter
2 Tbsps Flour
1 Tbsp Ginger, grated
1 bunch Cilantro, chopped
1 -14 oz can Coconut Milk
As needed Heavy Cream
Additional salt and pepper to taste
In a large sauce pan, melt 2 tablespoons of butter over medium heat.  Add onions and cook until translucent.  Add garlic and cook one minute more.  Add flour and mix well to make a roux.  Cook out flour for 2-3 minutes.  Add sweet potatoes, chicken stock, and bring to a simmer.  While simmering add carrots and 2 tablespoons of melted butter to a mixing bowl.  Season with salt and pepper and place in a roasting pan and bake at 350 degrees until well browned.  While carrots are roasting, place curry powder and nutmeg in a small dry saute pan.  Place over medium heat and roast until mixture slightly begins to smoke then transfer to soup pot.  Add coconut milk and graded ginger and simmer for 35-40 minutes until vegetables are tender.  Add roasted carrots and half of Cilantro then puree with an emulsion blender or standard blender.  
Chef Tom Jones, Roadtrips R Us

Tom Jones

To finish you need to make a Sriracha Cream.  In a clean squeeze bottle, combine 4 parts sour cream to 1 part Sriracha Hot Sauce.  Shake well and adjust consistently with a little heavy cream if necessary. 

Ladle soup into bowls, drizzle the top with Sriracha Cream and top with fresh chopped Cilantro and serve.  TJ
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