Autumn is approaching and Fall Equinox officially happens on September 22 this year. The shift from Summer to Fall is not only in the weather but in the foods that are becoming available to us to delight in the seasonal harvests. Sweet potatoes are not only sacred to the Goddess Oshun, but also happen to be one of my personal favorites. They work for breakfast, lunch, dinner, snacking, side dishes, and soups!
With lots of opportunities for Fall and Winter gatherings coming up, I thought a spicy Sweet Potato Soup in two beautiful colors would be a starter and this recipe is super easy to prepare! Curry is always a great Fall (or anytime go-to) and I love the Muchi Curry that can be found at Whole Foods. It has just the right amount of heat, but feel free to use your go-to curry powder.
To serve the soup, I used the mini bowls and garnished with a dab of sour cream and pumpkin seeds. It complemented the soups perfectly and when placed on a tray, they are easy to pass around for your next party and make a suitably seasonal Fall presentation.
Since I only had one potato of each color, the recipe is scaled for 2 larger sweet potatoes but you can certainly double for more people. I had enough for about 12-14 mini bowls with the recipe below. I also made the orange and purple in separate pots to preserve the colors.
Happy Fall Equinox and may your table be blessed with beautiful gatherings of friends and family!
- 2 Sweet Potatoes – 1 Orange and 1 Purple – cut into bite-sized cubes (you can also roast them whole)
- 4 Celery Stalks rough chopped
- 2 Shallots rough chopped (onions or leeks would work too)
- 3 Garlic cloves minced
- 1 Tablespoon of Zensational Fennel Pollen Spice (I sprinkled this on the sweet potatoes to roast them but you can use curry too)
- 2-3 Tablespoons Extra Virgin Olive Oil (to toss cubed potatoes before roasting)
- 2 Tablespoons of curry powder or more to taste
- 5 cups of Chicken or Vegetable Broth
- Pumpkin seeds for garnish
- Sour Cream for garnish (Creme Fraiche would work too)
Set oven to 400 degrees and place either cubed sweet potatoes or whole sweet potatoes on a roasting tray. I tossed the cubes in EVOO and sprinkled with Zensational Fennel Pollen for a flavor boost to roast. Roast for approximately 45 minutes or until potatoes are soft.
In one pot, heat oil over medium (about 1 Tablespoon). Add celery, shallots/onion, and garlic and season with salt and pepper. As they begin to soften, add the curry powder and cook, stirring occasionally, until soft and translucent and fragrant – about 10-15 minutes. Add broth and bring to a boil. Separate into two pots and add the orange potatoes to one and the purple potatoes to the other. Bring to a quick boil and then reduce to a simmer for approximately 15 minutes until flavors have blended.
Use an immersion blender to puree the soups or a food processor/blender. The immersion blender is a lot easier. Add soup to each mini bowl and then garnish with a dab of sour cream and pumpkin seeds. Serve!
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