Sweet Potato Soup Base
- 2 (10-to 12-ounce) sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 2 carrots, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 1 small leek, white and pale greens, thinly sliced
- 2 sprigs thyme
- Kosher or sea salt
- Pinch of curry powder
- 2 cups light chicken or vegetable stock, warmed
- Preheat the oven to 425F.
- Use a fork or sharp knife to prick the sweet potatoes in several places.
- Place on a piece of aluminum foil and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
- (Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute, then carefully transfer to the oven on a piece of foil.
- Bake until the potatoes are tender, 30 to 45 minutes.)
- Pour the oil into a 3-quart saucepan over medium heat.
- When it starts to shimmer, add the carrots, celery, leek, thyme, and a pinch of salt.
- Stir to combine well, then decrease the heat to low, cover the pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes.
- (Take care not to allow the vegetables to burn.)
- Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir to combine, mashing the sweet potato flesh with a spoon.
- The mixture will be chunky.
- Stir in the stock and combine well.
- Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld.
- Allow the mixture to cool slightly, then remove and discard the thyme.
- Use a handheld immersion blender to puree the soup base, which will be very thick.
- (Alternatively, you can puree it in a blender or food processor.
- If using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.)
- Taste and add salt if needed.
- Let the soup base cool to room temperature.
- Divide it into 4 portions and use immediately, refrigerate for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing.
- It will keep frozen for several months.
sweet potatoes, extravirgin olive oil, carrots, celery stalk, thyme, kosher, curry powder, light chicken
Taken from www.epicurious.com/recipes/food/views/sweet-potato-soup-base-382506 (may not work)