4 sweet potatoes
1 small sweet onion
3 cloves garlic, minced
6 cups low-sodium vegetable broth
2 1/2 tablespoons mild curry powder
6 tablespoons maple syrup
salt, to taste
ground cloves (for garnish)
1 cup cashews (for garnish)
dash cardamom (for garnish)
1/4 cup pumpkin seeds (for garnish)
1. Peel and dice the 4 sweet potatoes.
2. Chop 1 onion and add it along with 3 cloves of garlic and some olive oil to a large soup pot. Cook the onion and garlic over a medium-high heat until the onion becomes translucent.
3. Add the sweet potatoes and cook for about 15 minutes until they just begin to soften. Then add 4 cups of the vegetable broth and bring to a boil.
4. Once the sweet potatoes are fully cooked and just about to fall apart, remove them from the heat.
5. Doing 1 cup at a time, puree the sweet potato and broth mixture in a food processor.
6. Transfer the pureed mixture back to the soup pot and add 2 1/2 tablespoons of curry powder and 6 tablespoons of maple syrup. Also add the remaining 2 cups of vegetable broth, but you want to add just enough to make it soupy so you might not use it all.
7. Bring the soup to a low simmer to allow the flavors to meld.
8. Let cool to an edible temperature and then salt to taste.
9. If you want to garnish it (as in the photo), soak the 1 cup of cashews over night. Strain, reserving the water. Puree the cashews with 2 tablespoons of the water, 1/4 cup maple syrup, and a dash of ground cardamom. Add some of the puree to the soup, along with pumpkin seeds, and a dash of ground clove.