On this cold, rainy fall day that a soup for dinner would be perfect. Check out the recipe from @nationalhoneyboard for Curried Honey Sweet Potato soup.
INGREDIENTS
1 T olive oil
1 onion diced
4 medium-sized cloves garlic peeled
6 cups (48 oz.) chicken or vegetable stock
1 lb. sweet potatoes peeled and cut into chunks
2 medium russet potatoes peeled and cut into chunks
2 tsp. salt
1/4 cup honey divided
1 medium red bell pepper seeded and diced
2 - 3 tsp. curry powder
1/2 tsp. pepper
1/2 tsp. ground ginger
1/4 cup chopped fresh cilantro optional
DIRECTIONS
Heat oil over medium-high heat in a soup pot. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.
Puree mixture in batches, put soup back over low heat and add honey, bell pepper, curry powder, pepper and ginger. Bring to a simmer, taste and adjust seasonings.
Serve soup with croutons or crostini and sprinkled with chopped cilantro, if desired. Serves 4 to 6.