curry's sunday soup


2.5 – 3 pounds Beauregard or Diane Yams, peeled and cut into chunks

1 Pippin (or any nice heirloom) apple, quartered and seeded 

olive oil 

kosher salt

2 tablespoons butter

1 medium yellow onion, chopped

cloves garlic, minced

one 2" chunk fresh ginger, peeled and minced

1 Tablespoon curry powder (or more, to taste)

3/4 teaspoon cumin 

1 teaspoon cinnamon

pinch of red pepper flakes

1 bay leaf

to taste: acid: cider vinegar, sweet: white wine or applesauce or sugar, salt, pepper

preheat the oven to 425F. 

toss the yams and apples with olive oil and salt. place in a roasting pan, cover with foil and roast for about 30 minutes, or until soft.

meanwhile, place the butter in a stockpot over medium heat and saute the onion, garlic and ginger until soft. when the yams and apples are done roasting, add to the stockpot and cover by 1" with stock. cook for 5 minutes, then use an immersion blender (or stand blender) and puree until smooth. add in the spices and blend again. drop in bay leaf and simmer for 10-15 minute. remove leaf and adjust to taste with cider vinegar (or other acid such as lemon juice), sugar (or white wine or apple sauce), salt and pepper.