Sweet Potato Curry Soup

Yields
6 to 8 Servings

From Chef Rob Cassi of Persimmon Cafe in Charleston, South Carolina

½ cup yellow curry powder

⅓ cup honey

¼ cup goat cheese

3-4 cups Soup Base (recipe follows)

1-1½ cups cream

1 cup water

Salt and pepper to taste

Soup Base

4 tablespoons butter

4 large carrots

4 stalks celery

1 yellow onion

10 large sweet potatoes, peeled and cubed

1 cup water

Place ingredients in large pot over medium heat. Stir to combine, and purée until smooth.

Soup Base

Melt butter in large sauté pan over medium-high heat. Add carrots, celery and onion and sauté vegetables until soft.
Add cubed sweet potatoes and 1 cup water. Reduce heat, and cover. Cook until tender.
Purée using blender or immersion blender. Reserve.

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