Mark Bittman ran a recipe the other week that sounded intriguing — Curried Sweet Potato Soup with Apricots. It’s pretty simple and eminently do-able for a weeknight and I had some sweet potatoes I’d lugged home Thanksgiving week. My only concern was that the soup would be too sweet — and it was. Oh, it was.
I actually used more sweet potato and less apricot than suggested, more curry powder (because mine is ancient and takes more). The apricot flavor came through nicely and the curry was a nice complement, but it was just way too sweet. Inedibly sweet (for me) at first; I cut it with milk, added more curry powder, but it’s still not really working for me.
I have a few more pints to burn off and I’ve been experimenting with what to do. One got doctored with a little cayenne and served as a vehicle for some leftover steamed veggies.