note 1: the recipe reminded me so much of a potato chowder i made last winter, that i added a step that the recipe did not detail. i scooped out about 1/4 of the soup into my blender, in hopes of having something like a sweet potato chowder. the result was something akin to baby food. oh, how far from my intentions! should you try this recipe, skip step 5 below. this recipe should have stayed a soup rather than becoming a chowder.
note 2: i am posting the recipe i made, in part because none of the "fixes" i've since tried worked out perfectly. i made a large batch, so each time i take some out of the freezer, i try different things to improve it. adding more milk has been the biggest improvement (which has solidified my thought that i shouldn't have blended to begin with); i've also added more curry and cayenne pepper to help with the bland flavor. mike often thinks that i overdo the cayenne pepper, but in the case of this soup, he said that the spicy was a good contrast to the sweet potato flavor.
(this soup made me so sad that i wasn't even motivated to take a flattering picture of it! *sad*)
curried sweet potato chowder
6 medium sweet potatoes, cubed
1 large onion, diced
4 c milk
3 t curry powder
1 t cayenne pepper
1. boil sweet potatoes in a large pot until mostly tender - be careful not to over cook. drain the water, and set aside.
2. saute onion in a large pot until clear; drop heat to low.
3. gently fold sweet potatoes into sauteed onions, then add the milk.
4. turn heat up to medium, and stir vigilantly. i found that this mixture was prone to burning, so be careful to scrape your spoon against the entire bottom of the pot. bring to a boil, then drop heat to medium-low.
5. scoop 1/4 of soup into a blend; blend until smooth and add back to pot.
6. add curry and cayenne pepper.
this soup freezes very well, and smells good. ;-) i'm sorry to give it such a rough rating here - if you have tried something similar and it worked for you, please leave a comment with your tips!!