Curried Sweet Potato and Brown Rice Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Adapted from a recipe by Christy Swensson Sturt at Serious Eats. Ingredients:
1 1/2 tablespoons olive oil |
2 stalks celery, finely chopped |
1 carrot, finely chopped |
1 small onion, finely chopped |
1 1/2-2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (2 large) |
1/2 cup long grain brown rice |
1 -2 tablespoon curry powder |
1 quart vegetable broth or 1 quart chicken broth |
salt, to taste |
black pepper, to taste |
maple syrup, for serving |
Directions:
1. In large pot or Dutch oven, heat oil over medium high heat. Add celery, carrot, and onion, and cook, stirring frequently, until onions are translucent and vegetables are beginning to soften, 3-5 minutes. Add sweet potatoes, rice, and curry powder. Stir to combine. Sprinkle with salt and pepper. Cook, stirring occasionally, until rice grains are translucent, 3-4 minutes. Pour in vegetable broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and sweet potatoes are softened, 35 to 50 minutes. Season to taste with salt and pepper.
2. If you prefer a chunky soup, serve immediately. You can also partially puree with an immersion blender, or transfer 2 cups of soup to a regular blender, puree until smooth and stir back into soup. Serve hot with maple syrup drizzled on top.
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