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Curried Sweet Potato Soup with Goat Cheese Biscuits

October 26, 2010 by Joy the Baker 152 Comments

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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.

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

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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.

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

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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.

 

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Filed Under: Biscuits, Bread, Buttermilk, Dinner, Holiday, Recipes, Savory

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Reader Interactions

Comments

  1. Lauren

    October 27, 2010 at 10:43 am

    Ooh! Joy, that looks absolutely heavenly! I would love a bowl of this right now – it looks like the perfect thing to help get rid of my sinus infection (well, with some antibiotics on the side, of course).

    Reply
  2. Steph@stephsbitebybite

    October 27, 2010 at 10:40 am

    Easy homemade biscuits! I’m totally for it!

    Reply
  3. Julie Anne Rhodes

    October 27, 2010 at 10:34 am

    I’m known amongst my clients as the queen of soup – what I absolutely adore here is the goats cheese incorporated in the biscuits! This will be on the menu next time I have the girls over for lunch with a little green salad on the side.

    Reply
  4. Linnea

    October 27, 2010 at 9:45 am

    Hey Joy.. I love cooking soup. Its like cooking soup makes your soul more whole. Like standing there and stirring and investing your time into this beautiful soup just makes your life make sense.

    Biscuits.. are my favourite thing to eat hot out of the oven.. you know how they flake apart and absorb the butter that the heat melts..

    Your post today just make me completely agree with this “opinion” (in video form)
    https://vimeo.com/16092198

    Reply
  5. Kelli

    October 27, 2010 at 9:42 am

    So funny that you love making soup. I have an AA in Culinary Arts and I also love making soup. People always ask me, “What’s your favorite thing to make?” SUCH a vague question (too broad!). Somehow I’ve decided to answer with “soups”. My reasons are exactly what you described, cracks me up.

    Reply
  6. jill

    October 27, 2010 at 9:14 am

    Y.
    U.
    M.

    Reply
  7. Georgia @ The Comfort of Cooking

    October 27, 2010 at 9:06 am

    This looks so warm, comforting and delicious! Thanks for sharing, Joy. Now, what’s for dessert?

    Reply
  8. Carly

    October 27, 2010 at 7:45 am

    Thanks Joy! I’ve been on a soup kick the past few weeks and this looks completely lovely. Biscuits–awesome bonus!

    Reply
  9. Julie @ Willow Bird Baking

    October 27, 2010 at 7:32 am

    I was already swooning when I read the title of this post. WOW.

    Reply
  10. tj

    October 27, 2010 at 7:29 am

    …Yeah, “Joy the Soup Nazi”…*giggle*snort* ;o)

    …I’m gonna try this – it looks & sounds delish! Thanks for sharing!

    …Blessings… :o)

    Reply
  11. Jess

    October 27, 2010 at 7:26 am

    The perfect fall dinner, and I actually have sweet potatoes and goat cheese at home (fall staples you know). This could even compete with my grilled chedda cheese and tomato bisque love. Thanks for sharing:)

    Reply
  12. HappyWhenNotHungry

    October 27, 2010 at 7:18 am

    This looks like the perfect fall meal! The soup looks creamy and delicious. Thanks for sharing!

    Reply
  13. Laura @ SweetSavoryPlanet

    October 27, 2010 at 7:13 am

    Love curried soups using root veggies or a squash like butternut. Try roasting and then adding the veggie to the pot. Serious yum.

    Reply
  14. Katie @ The Boston Marathoner

    October 27, 2010 at 7:11 am

    I LOVE blue cheese biscuits. Thank you for this recipe!

    Reply
  15. Audra

    October 27, 2010 at 7:02 am

    Woke up this morning with a fever. Thought I could make it to work. But after a too long shower and washing my hair three and a half times I realized, I probably shouldn’t be operating heavy machinery. So I’ve watched all the back episodes of 30 Rock and it’s only 10:00am. Look, an email from Joy the Baker. Oh, look a ton of sweet potatoes looking at me with sad, sad potato eyes saying “chop us up- make us into soup!” Perfect! Thank you Joy- for making a sick day awesome.

    Reply
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