One cannot live on cupcakes and cookies alone (though I’d sure be willing to give it a try), which is why, to prove that we do, in fact, eat dinner, I’m posting this healthful soup.
Not to mention it’s good cold weather grub.
Which we’ve had a lot of lately.
Too much in fact.
We moved south to get away from the snow and cold.
Apparently, we didn’t move far enough south.
As we anxiously await spring, at least there is some comfort in a warm bowl of soup. Curried sweet potato soup. Topped with tangy goat cheese. And served with buttery goat cheese drop biscuits (that couldn’t be easier to prepare).
Now go away snow. Scram.
Curried Sweet Potato Soup with Goat Cheese Biscuits
Makes 6 servings. Recipe from Joy the Baker.
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 or vegetable broth, or slightly more as needed.
salt and pepper to taste
6 to 8 teaspoons goat cheese
2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
4 tablespoons (2 ounces) goat cheese, crumbled
1 cup buttermilk
1 tablespoon unsalted butter, for the pan
2 tablespoon unsalted butter, melted to top the biscuits
To prepare soup: heat the oil in a large pot over medium heat. Add the onions and saute until the onions are soft and 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. Finally, 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 low heat. If the soup is too thick, add a little more stock.
Ladle into bowls and sprinkle with crumbled goat cheese.
To Prepare Biscuits:
Place a 10-inch cast iron skillet in the upper third of the oven and preheat to 425 degrees F.
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.
Quickly drop the batter by 1/4-cup (a large ice cream or muffin scoop works very well) into the hot skillet, spacing biscuits somewhat evenly (they will touch when baked… that’s ok.) Brush with melted butter.
Bake for 14-16 minutes or until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
I found this site through the TaylorTailor website as I was looking for inspiration for my morning sewing projects. After a bit of sewing, I stopped and made this soup for lunch. Only, instead of sweet potatoes, I used a small pumpkin squash variety that tastes similar to sweet potatoes because I had it on hand. Super easy and fast! I love how simple your recipes are, and I’m going to try several others! Thanks.
So i’m currently making the soup, it’s still in the pot on the stove and I’m about to add the sweet potatoes. so far it’s much more brown than that pretty yellowey-green color in the picture. it’s dark brown……. did i do something wrong?
also, could you make the biscuits on a normal baking sheet?
This looks so good! I can’t wait to try it! Thanks for the great recipe!!!
Help! I’m making this tonight and was just reading through the entire recipe (slow day at work…) but just realized that the only cast iron skillet I have is the Le Crueset grill pan… what would you recommend in lieu of the proper one for drop biscuits?
Any oven-proof skillet should work (the heavier the better), or a baking dish/cake pan would work in a pinch. You may not get the golden brown crust on the bottom, but it’ll still be tasty. :)
at risk of sounding broken record-y — would you share the source of your darling tablecloth?? so beautiful!
It’s actually a placemat, came from Cost Plus World Market. Love that place! :)
mmm. goat cheese is my absolute favorite. can’t even imagine how delicious these biscuits are.
Your food styling is just beautiful–I love the colors of the linens with the soup; warm and inviting, unlike the less than ideal winter weather. Looks like warmer weather is on its way though!
Er… he doesn’t like squash, it’s true. But I meant Sweet Potatoes. He unfortunately doesn’t like those either.
Oh wow, that looks delicious! I am going to have to try that one night when my husband isn’t home. He’d protest in anger. Why can’t he like squash??
I have a blog with my sister and were looking blogs and then we found yours… we just fall in love! All the recipies are getiing us mad! All of them looks so delicious, lovely…. with tons of home warm…..
From now on following your blog, greetings from Chile.
I made this combo for my roomie and I the other night when it dipped down into bitter cold temperatures and it was divine and so organic! The biscuits were heavenly while they were still warm and were extra delicious dipped into the soup!
I added some butternut squash for some extra umph. It was splendid!!
Thank you for this post!
So this was our dinner tonight. Gratefully, this makes a bunch and will be perfect leftovers for another snow day in Nashville. Thanks for a fabulous recipe and the goat cheese addition was perfect.
I made a curried soup over the weekend too! YUM!
your version is a little different than mine, which i make almost every week during the winter. can’t wait to add the biscuits though!
goat cheese biscuits! It´s a shame that I haven´t thought about this before, I bet they are absolutely delicious.
Goat cheese biscuits sound amazing! I love anything with goat cheese.
Anything with goat cheese is an automatic bookmark for me. This looks so good for the cold weather we’ve been having!!
Loving these recipes and this combo!
Ooh, goat cheese biscuits! I never would have thought about goat cheese (I usually lean toward cheddar) but yum!
Looks and sounds delicious. Thanks so much.
Oh goodness, this looks good!
I love curried sweet potato soup, especially in the heart of winter! I’ve never tried to make biscuits before but these, with the addition of goat cheese and the fact that they are cooked in a cast iron pan (I just got one for my birthday!) seem totally irresistible. Who needs sweets when you can make such a savory treat? Can’t wait to try them!
Perfect for cold weather. It good to change up the soups and flavors! The biscuits sound divine. I <3 goat cheese!
i saw this on joy’s site and have been dying to try it. yours looks great…even if winter is depressing me! :)
I love the colour of this soup!
This looks fantastic! And just what winter is calling for…
Great shots. I just ate breakfast and I’m hungry again. I should really plan my food blog porn for a better time in the day:) Thanks for sharing.
what pretty pictures
Since it is too snowy and too cold for me to host the Stitch and Bitch Association meeting today, I will not be making what I planned to serve to the ladies of my lane. I think I will make this for dinner instead. Yum!
I know what I want for lunch today…