Spinach & Sweet Potato Soup

Spinach & Sweet Potato Soup uses very little liquid relative to the vegetables, which gives it a thick, substantial texture without relying on cream.

Onion, ginger, and garlic are sautéed first, then sweet potato and spinach cook together under a lid until the potato is tender. The soup is puréed, but the source leaves it slightly chunky.

Pepper and garam masala are stirred in after blending. That keeps the final spice note clear and lets the sweet potato and spinach remain recognizable.

Ingredients

• 1 tablespoon olive oil
• 1 cup onions, chopped
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 3 1/2 cups sweet potatoes, cubed
• 5–6 cups fresh spinach, chopped
• 1 1/2 cups water
• 1 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1/4 teaspoon garam masala, or to taste

Method

Heat the olive oil in a large pot over medium-high heat. Add the onions, ginger, and garlic and sauté until the onions begin to caramelize, about 5 minutes. Add the sweet potatoes, spinach, water, and salt, cover, and cook until the sweet potatoes are softened, about 15–20 minutes. Purée carefully until fairly smooth but still a little chunky. Stir in pepper and garam masala and serve. Makes 4 servings.