This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Curried Sweet Potato Soup

2 tablespoons olive oil
1 cup diced onion
1 teaspoon minced garlic
2 tablespoon curry powder
6 cups chicken or vegetable stock
6 cups peeled, diced sweet potatoes
2 cups heavy cream
salt and pepper to taste
crispy fried onions for garnish

In a medium soup pot, heat olive oil over low heat. Add onion, and cook until translucent, about 8-10 minutes.

Add garlic and curry powder, and cook until curry becomes fragrant, about 1 minute.

Pour in the stock, and mix in the sweet potatoes. Bring to a simmer, and cook for 20 minutes or until the potatoes are tender.

Remove from the heat and cool slightly. Puree using a stick blender or in a blender using small batches. Stir in the heavy cream, and add salt and pepper to taste. Garnish with fried onions before serving.