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1
Peal the sweet potatoes, ginger, and carrots.
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2
Chop up the onion and set aside. Chop up the sweet potato in 1 inch chunks and set aside. Chop up the carrots into half inch chunks and set aside. Either grate or chop the ginger and set aside. Personally, I like to chop it up because it is going to get blended anyway, but to each their own.
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3
Put your chicken stock into a deep soup pot and set on high to bring it to a boil
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4
Meanwhile, heat up the olive oil over medium heat in a frying pan. Put the onions in to saute for about five minutes. Once they have cooked a bit and have become translucent, add the carrots to the mix and allow them to saute for a minute or two.
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5
Dump the carrot and onion mixture into the chicken stock. Add the sweet potatoes, ginger, and pinch of salt. Allow everything to come to a boil.
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6
After the mixture has come to a boil, bring it to medium heat and allow it to simmer for 20-30 minutes. This is where your opinion comes in: do you like your soup thinner or a bit on the thick side? I left mine to boil for 30 minutes because I like mine a little heartier. There is no right or wrong way, just figure out what you like best.
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7
Take the soup off the heat, and stir in the curry powder. I am sure you could add this whenever you like--I just found inspiration at the end of the cooking process and thus why I waited to add this ingredient.
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8
Take your hand blender, stick it in the pot, and go to town. Blend until you have reached your desired consistency and add salt and pepper to taste.
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9
Garnish with whatever you fancy. I used some spare thyme that I had around the house. Enjoy!
