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Curried Sweet Potato Soup with Goat Cheese Biscuits


Soup is my favorite thing to make.

If I could have been a professional soup maker instead of a professional baker… this blog would have been called something.. well, you know.

I love making soup.

I just stand in front of the stove and stir.  And stir.  And stir.  And completely space out.  Stir again.  Think some thoughts.  Stir.  Taste.  Stir.

It’s the best.  It’s like taking too long a shower and accidentally washing you hair three and a half times.



Soup is best with biscuits.  Really.. I’ll find any excuse to put a biscuit in my face.


These biscuits are made with both butter and goat cheese.  Goat cheese!!  In the dang biscuit!

The result is a tender, slightly tangy, dream boat biscuit situation.

These are the best drop biscuits to ever happen, anywhere… ever.


They’re so easy.  Make them.  You’ll understand.


Let me tell you about this soup.

It’s called Curried Sweet Potato Soup, but it’s not really curry-y.  It’s packed with some really lovely flavors:  coriander, cumin and ginger… and of course loads of sweet potato.  Goat cheese crumbles on top really balance out the whole bowl.

This soup and biscuit combination is absolutely one of my favorite fall discoveries.  It’s so warm, flavorful and delicious.  Please make it happen in your kitchen.

Curried Sweet Potato Soup

from The Essential New York Times Cookbook

serves 6 to 8

Print this Recipe!

1 1/2 tablespoons olive oil

1 cup coarsely chopped onions

1 large clove garlic, coarsely chopped

1 tablespoon chopped ginger

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

6 cups chicken broth, or slightly more as needed.

salt and pepper to taste

6 to 8 teaspoons goat cheese

Heat the oil in a large pot over medium heat.  Add the onions and saute until the onions begin to brown, about 10 minutes.  Add the garlic and saute, stirring for 30 seconds.  Add the ginger, cumin, coriander, turmeric and red pepper flakes.  Add the sweet potatoes and broth and bring to a boil.

Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.

Puree the soup, in batches in a blender or food processor.  Season to taste.  The soup can be made a day ahead and kept in the fridge.  Reheat over a low flame.  If the soup is too thick, add a little more stock.

Ladle into bowls and crumble goat cheese on top.

Goat Cheese Drop Biscuits

makes about 9 biscuits

adapted slightly from Art Smith’s Table Fifty-Two

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

Place a rack in the upper third of the oven and preheat to 425 degrees F.  Place a 10-inch cast iron skillet in the oven to preheat as well.

In a medium bowl, whisk together flour, baking powder and salt.  With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture.  Make a well in the center of the flour mixture and pour in the buttermilk.  With a fork,  mix together the buttermilk and flour until all of the dry flour disappears.

Melt 2 tablespoons of butter in a small sauce pan or in the microwave.  Set aside.

Remove the cast iron from the oven and place one tablespoon of butter in it.  Work the pat of butter around, greasing the entire pan, including the sides.

Spoon the batter, by the 1/4-cup into the hot skillet.  I used a big scooper to do the job.  The biscuits will touch when baked… that’s ok.

Brush with melted butter.

Bake for 14-16 minutes, until slightly golden in color.  Remove from the oven.  Let rest for 5 minutes.  Serve warm.