Spicy Sweet Potato Soup

Wonderful Winter Soups: Spicy Sweet-Potato Soup

Homemade soup requires more than three minutes in a microwave, of course. But there is a secret to fast and easy results: Prepare a big pot of stock, and freeze it in airtight plastic containers. It will keep for a few months and can be used to fix quick, fresh meals when you don’t have a lot of time. Making the stock requires an afternoon of tending, but the actual work takes less than an hour, mostly for chopping and sautéing ingredients. Chicken stock anchors a rich combination of ingredients in our sweet-potato soup. Spicy Sweet-Potato Soup Serves 10 This soup can be refrigerated in airtight containers for up to three days or frozen for up to three months. 1 1/4 teaspoons ground cardamom 1 teaspoon ground turmeric 3/4 teaspoon ground cinnamon 1/3 teaspoon chili powder 1 tablespoon unsalted butter 1 tablespoon olive oil 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup) 1 large onion, cut into 1/4-inch dice 4 sweet potatoes, cut into 1/2-inch dice 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice 2 carrots, cut into 1/2-inch dice 3 quarts Homemade Chicken Stock, or low-sodium canned Coarse salt and freshly ground pepper Radish sprouts, for garnish (optional) 1. Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine. 2. Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat. 3. Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return purée to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.