Curried Sweet Potato Soup with a Curried Caramelized Onion Garnish

This is the perfect melding of savory and sweet.  Spicy curry, pungent cayenne and a little brown sugar transform sweet potatoes and carrots into a wonderfully creamy and filling soup.

Curried Sweet Potato Soup with a Curried Caramelized Onion Garnish


1 large sweet potato peeled and chopped
1 large carrot peeled and chopped
1/2 cup of chopped onion
1 Knorr vegetable bouillon cube
1 teaspoon of curry powder
1/8 teaspoon of cayenne pepper or more to taste
1 Tablespoon of butter
1 teaspoon of brown sugar (optional)-  I actually found this detracted from the natural flavors of the soup, so use sparingly

Melt butter in a deep saucepan, add curry powder, cayenne and chopped onions.  Stir until onions become translucent.  Add sweet potato and carrot and sauté for about 5 minutes more.  Next, add 2 cups of water and bouillon cube, bring to a boil.  Lower heat and simmer until vegetables are soft, approximately 15-20 minutes.  Remove saucepan from heat, and using an immersion blender, puree until mixture is creamy.  Add brown sugar if using.  Use water to thin the soup if it ends up being too thick.

For Onion Garnish


1 Small Onion, thinly sliced
1 teaspoon of flour
1 teaspoon of curry powder

In a small saucepan, heat about an inch of vegetable oil.  While oil heats, toss onion, flour and curry powder together.  When oil is sizzling, drop onions in 2-3 batches into the hot oil.  Cook until onions begin to crisp and brown.  Remove onions from oil and drain on paper towels.  Use onions to garnish soup. You can also add a dollop of sour cream to kick it up a notch.