Curried Sweet Potato & Hazelnut Soup

This recipe is a beautiful way to incorporate late-winter veggies. Yellow curry provides a lovely kick and hazelnut butter adds a sweet nutty flavor to round out the dish.

Ingredients

Hazelnut Butter

• 16 ounces raw hazelnuts
• 1/2 teaspoon fine sea salt
• 2 teaspoons honey

Soup

• 2 tablespoons ghee (or unsalted butter)
• 1 large onion, finely chopped
• 3 large cloves of garlic, minced
• 2 teaspoons freshly grated ginger
• 2 tablespoons yellow curry powder (if you are sensitive to heat, start with 1 1/2 tablespoons)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 large sweet potato, cubed (about 1.5 pounds)
• 3 cups of water + additional if necessary
• 3 tablespoons hazelnut butter
• 1 cup whole milk
• 1/4 cup roasted hazelnuts, chopped
• 1/2 cup parsley, chopped
• Whole milk yogurt for serving

Directions

Prepare the Hazelnut Butter

1. Preheat the Oven:
   Preheat the oven to 350°F (175°C).
2. Toast the Hazelnuts:
   Spread the hazelnuts in a single layer on a cast iron pan or baking sheet. Toast the hazelnuts in the oven until fragrant and golden brown, about 10-12 minutes. Remove from the oven and let cool slightly.
3. Remove the Skins:
   Pour the nuts onto a large kitchen towel. Roll the nuts around in the towel to remove most of the skins. The more skins you remove, the creamier the nut butter will be.
4. Blend the Hazelnuts:
   Place the skinned hazelnuts into the bowl of a food processor. Blend the nuts until they become creamy and slightly runny, about 7 minutes. Stop to scrape down the sides as needed. The butter will be grainy and thick before becoming smooth and creamy.
   Once the nut butter is creamy, add the salt and honey. Blend until well incorporated. Taste and adjust seasonings as needed.

Prepare the Soup

1. Cook the Aromatics:
   Melt the ghee in a large cast iron pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
   Stir in the minced garlic, grated ginger, yellow curry powder, ground cinnamon, and kosher salt. Cook for 1-2 minutes longer until the spices are fragrant.
2. Add the Sweet Potatoes:
   Add the cubed sweet potato to the pan and continue to cook, stirring often, for about 3-5 minutes longer.
3. Simmer the Soup:
   Add the water and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
4. Blend the Soup:
   Carefully ladle the soup into a blender. Add the hazelnut butter and blend on high until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot.
5. Finish the Soup:
   Return the blended soup to the pan and pour in the whole milk. Stir well to combine. If the soup seems too thick, add more water a little at a time until you reach the desired consistency.
   Season the soup with plenty of salt and freshly ground black pepper. Taste and adjust the seasonings as needed.

Serve

1. Garnish:
   Ladle the soup into bowls. Garnish with chopped roasted hazelnuts, chopped parsley, and a dollop of whole milk yogurt.
2. Enjoy:
   Serve the soup hot, paired with a slice of crusty bread for a complete and satisfying meal.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Variations: Add other vegetables like carrots or parsnips for added flavor and nutrition. For a dairy-free version, use coconut milk instead of whole milk.
• Spice Level: Adjust the amount of curry powder to your taste preference. If you like it spicier, add a pinch of cayenne pepper.

Enjoy this flavorful and nourishing Curried Sweet Potato & Hazelnut Soup, perfect for a cozy meal on a chilly day!