Kallah went to a spice store recently and purchased a few high-quality spices, including smoked paprika.
I was racking my brain for recipes featuring smoked paprika when reader Jacqui sent me the following. She swears it’s “GREAT.” Judging by the ingredients, I’m sure it is! And what’s more perfect for winter than a warm soup featuring seasonal root veggies? Enjoy, Kallah!
P.S. Don’t fear the whole milk! In a recipe like this, it makes the dish more rich and creamy, so you’re more likely to feel satisfied than if you tried to limit the fat. Fat is not always your foe!
Curried Sweet Potato Soup (adapted from from noteatingoutinny.com)
4 pounds sweet potatoes
1 large onion, sliced
3 cloves garlic, diced
2 tsp dried rosemary
1 tsp smoked paprika
3 teaspoons hot curry powder
5 cups chicken or vegetable stock
1 cup whole milk
3-4 T olive oil
salt and pepper to taste
- Roast the potatoes. (350 degrees until you can easily pierce them with a fork.) Let them cool, then skin and mash them.
- In a heavy pot, cook the onions with the olive oil on medium heat until they caramelize. Add the garlic, rosemary, and a pinch of salt and pepper, and the smoked paprika.
- Add the sweet potatoes and stock, and bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes.
- Use a hand food processor to blend soup into a creamy, almost-smooth consistency or transfer to a food processor and blend in batches.
- Return to low heat, and add curry powder, some salt and a little pepper. Taste for seasoning, and add more curry and/or salt according to taste.
- Add the milk and stir until completely heated through. Adjust seasoning if desired.
- Garnish with chopped chives and yogurt if desired.