Curried Sweet Potato Soup with Cranberry Sour Cream

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August 26, 2011

Sweet potatoes are of the white variety and just a little sweeter than your regular russet potato. Yams are the ones with that great bright orange color we are all familiar with. Fortunately, this recipe works with both!


2 slices bacon

2 tbsp. unsalted butter

1/2 c. minced onion

1 carrot, sliced thin, 1/3 c.

1 rib celery, sliced thin, 1/3 c.

1 bay leaf

2 lg. sweet potato, peeled, quartered and sliced thin

4 c. chicken broth

1/2 c. dry white wine

1 sm. russet potato, peeled, quartered and sliced thin

2 1/2 tbsp curry powder or paste

Fresh nutmeg, kosher salt, and white pepper to taste



1/2 c. sour cream

1/4 c. canned whole cranberry sauce

Salt and white pepper to taste

Cook bacon until crisp, take it out of the pan and reserve. Add butter to the bacon fat in the skillet. Cook onion, carrot, celery and bay leaf 5-6 minutes. Stir occasionally until soft. Transfer to saucepan. Add sweet potato, white potato, broth, wine and 1/2 cup water, and curry powder. Bring to boil. Simmer for 20-25 minutes until potatoes are very tender. Puree in a blender until smooth then season. For the cranberry sour cream, put all the ingredients in a blender or food processor and puree until smooth. Garnish soup with the crispy bacon and a dollop of cranberry sour cream.

Serves about 4 people