Curried Sweet Potato Soup

This is a perfect transition soup between Spring and Summer as you use up the root vegetables in your kitchen and wait for spring produce to arrive at the farmer’s market. This soup is perfect for a quick and easy weeknight dinner and easy to take work the next day to heat up or eat cold. I also have entertained with this soup and it’s a perfect options for vegetarians - you could also make it vegan if you use vegetable stock and substitute the butter for a vegan butter or oil and omit the greek yogurt garnish.

Dice the sweet potato, parsnips and onion. Mince garlic and jalapeños. Assemble the rest of your ingredients.

In a large pot, heat the olive oil and butter over medium heat.  Add the onion and jalapeno saute until the onion is translucent, about 5 minutes.

In a large pot, heat the olive oil and butter over medium heat.  Add the onion and jalapeno saute until the onion is translucent, about 5 minutes. Add garlic and cook for another 45 seconds, until fragrant.

Add curry paste, ground cumin and stir until combined, about 1 minute.

Add broth, parsnips, sweet potatoes, and salt. Stir and bring to a boil. Cover and let simmer on low until the vegetables are fork tender, about 20 minutes.

Let cool for a few minutes and then blend until smooth and creamy.  Use a folded towel to cover the feed tube on top of the blender and avoid the hot steam escaping from the lid, carefully blend on low and slowly increase the speed until the soup is completely smooth.  You can also use and immersion blender.. Once pureed, pour soup back into the pot and add lime juice, Walnutmilk and fish sauce to taste.