Curried Lamb Mince & Sweet Potato Soup [Dairy free, Gluten free, Grains free, Sugar free]
What started out initially as a baked sweet potato, turned out into a lip-smacking delight in a curried minced lamb soup!
Returning off a flight on a cold Wednesday, the beginning of Autumn – the cold snap giving us a taste of the Winter evenings to come, I was less enthused in preparing a nutritious meal. Scanning the contents of our freezer, the home made bone broth piqued my interest and so did the minced lamb. Decidedly, this was a meal for one, based on the amount of ingredients at my disposal. The end result produced a comfy, creamy and delicious soup, with a mild curry taste, in ample two servings, which I savoured for lunch the next day.
This blog is awash with amazing soup recipes, all tried and enjoyed in my Soupology nourishment Winter warmers. Some feature coconut milk or coconut cream, others rely on the ingredients to provide the creamy thickness as Winter soups ought to feature….many winners abound in these warming delights in a bowl, and a search under the Soups category will indeed prove a worthy search for those looking for interesting and “clean eating”, healthy, nourishing Soup soul food.
As in all my soup making, home made bone broth or stock features prominently. I often make a large potful, freezing in 1-2 cup quantities, for easy defrosting and use in many recipes, soups especially. It indeed beats the store bought variety and is a make that is effortless. The bone broth added amazing taste to this soup in particular and the sweet potato doubled up as a thickener too. Baked or roasted, skin on, sweet potato delivers amazing rustic taste. I used the orange sweet potato for its amazingly rich colour. Roasted butternut or pumpkin may be used too.
Again, as in most of my recipes, the pungency may be adjusted up or down…while I prefer the hot cayenne chilli taste, often omitting it altogether, delivers a taste sensation that is “just right” – obviously created by the inclusion of other interesting herbs and spices. Black cloves deliver pungency too. This soup make was no exception in the taste factor department! 🙂
Very easy to prepare, with simple ingredients, it proves that while many just “throw” ingredients together to deliver a delicious pot of nourishment, often, careful thought with simple ingredients works dynamically too! 🙂
1 tblsp extra-virgin olive oil
¼ tsp cumin seeds
a small cinnamon stick
pinch of fennel seeds
1 cardamom pod (optional)
1 black clove (optional)
1 small onion, chopped
1 tsp freshly ground garlic and ginger
a few sprigs curry leaves (optional)
1 tblsp mild curry powder or mixed masala (wheat free)
150g minced lamb (Beef, Chicken or Pork work well too)
1 medium – large sweet potato (oven baked / roasted)
2 cups bone broth or home made stock,
Himalayan or Sea Salt to taste
Freshly milled black pepper (optional)
Fresh coriander or parsley to garnish.
- Oven bake or roast the sweet potato at 180° celsius until the potato renders soft in the knife or toothpick test. Remove from the oven, allow to cool, remove the peel and dice. Set aside for later.
- In a small-medium sized non-stick pot, on medium-high stove top settings, heat the oil, then add the spice seeds, and once they begin to sizzle and become aromatic, add in the chopped onion, (green chilli if using) and curry leaves. Cook the onion until they are soft and translucent, then add in the garlic and ginger and the masala. Allowing a quick braise for about 2 minutes, stirring to mix and evenly coat the onions. Season with salt and pepper, as preferred.
- Now add in the minced lamb and cover the pot and allow the meat juices to combine with the masala mix. After 2 minutes, remove the lid, stir the contents to combine the curry and cook for a further five minutes or so, until the small quantity of mince is cooked.
- In a separate pot, on medium-high stove top heat, add the bone broth or stock and bring to a simmer-boil. Add in the sweet potato, then remove from the stove.
- Allow to cool, if preferred. Carefully, using a hand held immersion blender, blend the sweet potato and bone broth. This will produce a thickened soup-like consistency.
- Add the sweet potato broth to the cooked mince, and mix them well to combine. You may simmer for a few minutes on the stove to allow for a full combining of all the flavours.
- Ladle into a soup bowl, in your preferred serving quantity, taste for seasoning, garnish if preferred, and serve.