Sweet potato soup

Curried Sweet Potato soup with crab.

4 sweet potatoes (or butternut squash)
4 tbs butter
4 cups vegetable broth
1tsp salt
1 clove crushed garlic
1/2 tsp pepper
1tsp curry powder
1/4 cup heavy cream
1/2 tsp nutmeg
2-4 ounces crab per person
Sliced almonds (optional)

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
Stir-fry the cut-up tofu in a tbs of olive oil with salt and pepper, add sliced almonds if wanted.(set aside)
In a blender or food processor mix sweet potatoes with 4 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.

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