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This velvety, mild curry soup is the perfect fall or winter warmer. The recipe features an easy homemade sweet chile sauce that tasters in our test kitchen swooned over.

INGREDIENTS

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For sweet chile sauce: Use a mortar & pestle or small food processor to grind garlic, crushed red pepper, and salt into a coarse paste. Bring sugar, water, and vinegar to a boil, stirring to dissolve sugar. Reduce heat and simmer for 10 min. Stir in garlic paste and simmer until sauce thickens into a syrupy consistency, about 10 min. Remove from heat; sauce will thicken even more as it cools. Sauce can be stored in an airtight container in the refrigerator; use within a few months.

For soup: Heat oil in a large pot over medium heat. Add onions and cook for 10 min. or until onions are soft and starting to brown. Add ginger, garlic, curry, and salt and cook for 2 more min. Stir in all remaining ingredients except cilantro and bring to a boil. Reduce heat and simmer for 20 min. or until sweet potatoes and carrots fall apart when you put a fork through them. Carefully, and in batches if necessary, puree soup in a blender until smooth. Put the pureed soup back in the pot over low heat. Serve warm topped with cilantro leaves and drizzled with sweet chile sauce to taste.

The soup freezes well.

ITEMS IN THIS RECIPE

Crushed Red Pepper Flakes

190

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Kosher Salt

49

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Vietnamese Sweet Lemon Curry

130

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