Bombay Soup

Some soups take all afternoon. This one takes 30 minutes and a small saucepan. Mashed sweet potato melts into curried chicken broth, then skim evaporated milk adds body and creaminess without the guilt.

It starts with butter and crushed garlic sizzling with curry powder until the kitchen fills with that warm, toasty spice aroma. The mashed yam and broth go in next, and everything comes to a quick boil before the milk rounds it all out into a velvety, golden bowl.

Garnish with steamed asparagus spears for color and crunch. This is a soup that punches well above its weight for how little effort it takes.

Kitchen Tips

• Mash the sweet potato smooth before adding it to the pot. Any lumps will stay lumps.
• Don’t let the soup boil after adding the milk. High heat can cause evaporated milk to curdle and separate.
• This recipe makes a single generous serving. Scale it up easily by multiplying ingredients for however many bowls you need.
• A pinch of cayenne stirred in at the end lifts the whole thing if you want a little extra kick.