A great way to use all of those smallish sweet potatoes you had to get out of the ground before winter set in.

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2 tbsp. butter
1/4 c. onion
1 stalk celery
2-3 garlic cloves
2 tsp. ginger
2 tsp. yellow curry powder
1/2 tsp. cumin
1/8 tsp. nutmeg
3 c. chicken stock
3 c. sweet potatoes, peeled and cubed
1/2 c. heavy cream (optional)
salt & pepper to taste

Prep!

Mince the onion, celery, garlic, and ginger.

Peel and cube the sweet potatoes.

Cook!

Melt the butter over medium heat.

Add the vegetables and sauté until tender, about 5 minutes.

Stir in the spices and sauté until fragrant, about 30 seconds.

Add the chicken stock and sweet potatoes, and simmer until the potatoes are soft, about 25 minutes.

Pureé the soup until smooth. Season to taste. Whisk in the heavy cream immediately before serving.

Tips!

• This is a great recipe for the Instant Pot. Use the normal sauté setting for the vegetables and cook the soup on high pressure for 10 minutes with a 10-minute natural release.
• I would not recommend using powdered garlic or ginger, but feel free to use the prepared stuff from a jar.