Orange Goodness


Growing up in the Netherlands we did not eat or have sweet potatoes or yams. Here in the US this pretty orange tuber has stolen my heart.
I love to cook it in the oven. It eliminates the need for a binding agent when used in soups.

Curried Sweet Potato soup with crab.

4 sweet potatoes
4 tbs butter
4 cups broth
1tsp salt
1 clove crushed garlic
1/2 tsp pepper
1tsp curry powder
1/4 cup heavy cream
1/2 tsp nutmeg
3-4 ounces crab or cooked shrimp per person
Cut sweet potatoes in half and lay on roasting dish with the cut sides down
Add a little water and butter to the pan, about 1 tbs butter and 3 tbs water.
On 225 f in the oven cook the sweet potatoes until a fork can pierce them
Let cool and spoon ‘meat’ out of the shell
In a blender or food processor mix sweet potatoes with 2 cups broth, all the spices, butter and blend until smooth.
Soup should have the consistency of a chowder
Add crab and heavy cream on low heat and let it get warm enough for the crab to be heated.
Taste again and add salt, pepper or a little curry to the soup
This soup does get better when it’s a left over, but sure to store it no more than 2 days in a good closed container.
Enjoy!

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