Curried Sweet Potato Soup

I made this soup about a month ago and have been meaning to get a post up since then. I am so busy these days that I haven't had much time to blog. Things just seem to be getting busier, so I decided to just hunker down and get some recipes posted.

This soup was made in response to an overflowing bowl of sweet potatoes that sat on my counter for about two weeks. Those spuds just sat there almost taunting me "Make something new! Make something new!" Finally I gave in and this soup is the result. Enjoy.

Curried Sweet Potato Soup (serves 4 - 6)

3 small sweet potatoes (or 3 C cooked)

1 T flour

1 T butter

3 C homemade chicken stock

1 T dark agave nectar (or brown sugar)

1/4 t ground ginger

1/8 t ground cinnamon

1/8 t ground nutmeg

1/2 t curry powder

1/2 t salt

1 C milk

Heat over to 400. Slice sweet potatoes horizontally. Place on cookie sheet cut side down. Bake in hot oven about 30 minutes or until soft.

While the potatoes are cooling, melt the butter in a heavy sauce pan over medium heat. Add flour and cook, stirring constantly, until the mixture is a light caramel color. Add broth and agave syrup and bring to a boil. Scoop the potato pulp into the stock mixture and add spice. Stir to combine and turn heat to simmer. Simmer for 5 minutes. Using an immersion blender, blend soup in the stockpot until smooth (or use a blender and process in batches). Add milk and heat to desired temperature. Ladle into warm soup bowls and serve.