Curried sweet potato soup and goat cheese biscuits please.

         Sweet potatoes, sweet potatoes, sweet potatoes and more sweet potatoes! How I love you!  Why is it that you can buy normal potatoes in pound bags but not sweet potatoes?  Do you know how many sweet potatoes I go through in a week? A lot.  Especially this week.  This time of year is perfect for sweet potatoes.  We had sweet potato stew last week, and it was amazing (basically normal beef stew with sweet potatoes rather than regular potatoes I added a few different ingredients and spices but it is basically the same).  Right now for lunch I am making curried sweet potato soup with goat cheese biscuits (my mouth is watering just typing those words).

So simple! So delicious! It is a rainy, dreary, type of day. A day that was made for curried sweet potato soup and goat cheese biscuits (I swear these biscuits will change your life).  

Now let's get started.  You will need sweet potatoes (obviously)

1 1/2 tablespoons olive oil

1 cup chopped onion

1 large clove garlic chopped

1 tablespoon chopped ginger (I did not have fresh so I just used dry)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

1/8 teaspoon crushed red pepper flakes 

2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick (I used about 4 medium sweet potatoes)

6 cups chicken broth, or slightly more as needed.

salt and pepper to taste

6 to 8 teaspoons goat cheese

Heat olive oil add onions till soft than add garlic.  Add in cut sweet potatoes and coat in oil. Add the spices, cumin, coriander, cardamom, tumeric, red pepper flakes, and ginger.  Then add the 6 cups of chicken broth.   Bring to a boil
Turn heat on low and let simmer for about 20 minutes (or until sweet potatoes are tender)
Puree in blender.
Serve with crumbles of goat cheese on top. Yummy



And now for those amazing biscuits:

2 cups all-purpose flour

3 teaspoons baking powder

1 1/2 teaspoons salt

4 tablespoons (2 ounces) cold unsalted butter, cut into cubes

1 tablespoon unsalted butter, for the pan

2 tablespoon unsalted butter, melted to top the biscuits

4 tablespoons (2 ounces) goat cheese, crumbled

1 cup buttermilk

Preheat oven to 425

Place a 10-inch cast iron skillet in the oven to preheat as well. In a bowl, whisk together flour, baking powder and salt.  With your fingers (always my favorite part) mix the butter and goat cheese until the flour resembles a coarse, pebbly mixture.  With a fork,  mix together the buttermilk and flour until all of the dry flour disappears.  Melt 2 tablespoons of butter.  Remove the cast iron from the oven and place one tablespoon of butter in it. Grease the entire pan, including the sides. Spoon the batter, by the 1/4-cup into the hot skillet. Brush with the two tablespoons  melted butter. Bake for 14 minutes or until golden colored. 

 Let stand for a few minutes and then EAT and dip in that curried sweet potato soup you just made.

 http://www.joythebaker.com/blog/2010/10/curried-sweet-potato-soup-with-goat-cheese-biscuits/

I am basically obsessed with this food blog. You can find some amazing recipes.