A delightful and warming soup featuring sweet potatoes and bell peppers with a touch of spice.
Heat some oil in a soup pot over medium heat.
Using a neutral oil like vegetable or canola ensures the spices shine through.
Add the curry paste and diced onion, and sauté until the onion is translucent.
Stir frequently to prevent the spices from sticking to the pot.
Stir in the minced garlic and grated ginger, cooking until fragrant.
Lower the heat slightly to avoid burning the garlic.
Add the chopped sweet potatoes, carrot, and bell pepper, and mix well.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in enough vegetable stock to cover the vegetables, and bring to a boil.
Use homemade stock for a richer flavor.
Reduce the heat and simmer until the vegetables are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Adjust the consistency with additional stock if needed, and season with salt.
Taste and adjust the seasoning gradually to avoid over-salting.
Stir in the rum, and let it warm through.
The alcohol will evaporate, leaving a subtle depth of flavor.
Serve the soup in bowls, garnished with a dollop of sour cream and a sprinkle of sweet paprika.
Add a sprig of fresh cilantro for an extra touch of color and flavor.
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