State Bird Provisions in San Francisco has been on my radar for a while. I’ve been meaning to try it even before Bon Appetit named it 2012’s Restaurant of the Year. My first attempt at eating at State Bird last April was a utter fail. Mike and I were road-tripping down the Pacific Coast with a wild dream of hopping in for some late-night nibbles, but we arrived a bit too late – by the time we rolled into town they were closed.We didn’t try again for another year, but the second try was the charm. Armed with hope and no reservations, we managed to grab a seat at the bar.
The bar is by far, the best place to be at State Bird. You see everything coming out from the kitchen, which is ideal.The kitchen knocks out not-so-tiny plates of deliciousness that come out randomly, much like dim sum. Servers come around with trays and carts and hawk their wares, letting you pick and choose your pleasure as you deem fit. We tried the guinea hen dumpling, garlic bread with burrata, duck liver mousse, and a barrage or other bites of pure yumminess.
Everything we had was delicious, but the simple, rustic, homestyle curried carrot soup served in tiny cups was one of our favourites. It was so addictive that Mike ended up having two servings. Creamy, lush and full of curry goodness I knew I had to recreate it at home.
This recipe is so simple that I hesitate to even call it a recipe. It’s more “simmer everything together and take your hand blender to it.” I like my soups on the thicker side, but feel free to thin it down with extra stock if thin soups are your thing. The sweetness of the vegetables and the spice of the curry make this a perfect pick-me-up winter soup.
i am orange, i am curried: i am sweet potato and carrot curry soup!
Sweet Potato and Carrot Curry Soup Recipe
serves 2
- 1 giant carrot, or 2 regular sized carrots
- 1 sweet potato
- 2 cups vegetable broth, or more to taste
- 2 teaspoons curry powder
- salt and pepper to taste
Peel your carrots and sweet potato and roughly chop. Place into a pot with the vegetable broth. The broth should cover the carrots and potato. Bring to a boil and then lower the heat to a simmer. Simmer for 20 minutes or until the carrots and sweet potato chunks are fork tender. Blend with a hand blender, season with the curry powder and salt and pepper to taste.
25 Comments
sara says:
February 18, 2013 at 7:08 pm
Looks delicious! Looks like a great soup for chilly weather. :)
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Row says:
February 18, 2013 at 7:20 pm
State Bird rocks! They didn’t have this soup on the menu when I dined there, so it’s great to be able to make this at home. Thanks! :)
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Rebecca @ Pavlova's Dog says:
February 19, 2013 at 3:13 am
Perfect flavours, perfect winter soup. I love how bold the header image for this post is, just a carrot brazenly hanging out by itself. (I’m guessing this is the giant carrot referred to in the instructions?)
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Marie Warne says:
February 19, 2013 at 5:58 am
Welcome back. I never unsubscribed to your rss feed in hopes that you would one day return. I love your blog.
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Caroline @ Pink Basil says:
February 19, 2013 at 6:46 am
YUM! Sweet potato and curry sounds just what I need for this miserably cold weather :)
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Eileen says:
February 19, 2013 at 10:40 am
Yay! This is exactly what I want to eat on an overcast day, looking out the window at the rain and feeling very cozy and happy inside. Maybe with a grilled cheese sandwich?
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Manu says:
February 20, 2013 at 6:27 am
You’re blog is beautiful! I love the simplicity and I love the photographs! There need to be more like you!!
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Gourmantine says:
February 25, 2013 at 1:03 am
Lovely combination of flavors, made thicker, I guess this would make a knockout carrot puree.
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Rachel says:
March 3, 2013 at 11:22 pm
I love love curry and this one looks super simple! Thanks for sharing, def gonna have to try :)))
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Joseph Chaiwhan Kim says:
March 8, 2013 at 11:25 am
I love this recipe. I’m Asian, so the flavors are an excellent blend. Thank you! Joseph Chaiwhan Kim
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Randy says:
March 13, 2013 at 11:01 am
Thanks for the wonderful blog and graphics. The food looks great and you clearly have an affinity for quality and taste. HOWEVER…. yes, there is a “however”…. any time I see a recipe calling for straight up curry powder I encourage taking a little time to explore using a home-made mixture. Packaged curry powder by definition is lowbrow and this food is so NOT lowbrow. Just try a web search for this topic and see how much better things taste. Could be more Moroccan style, or south Asian, or Thai, or one of several African versions. All with different flavor profiles.
Cheers and keep up the awesomeness!
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Kyle Van Auker says:
March 13, 2013 at 7:46 pm
I live in SF and have tried once to SBP, but also was a little late and couldn’t be seated. I will try again. In the meantime, Mark Bittman (NYT) reviewed the place recently and got a couple of their recipes from them. Here are the links:
http://www.nytimes.com/recipes/1014590/Avocado-With-Soy-Lime-Vinaigrette.html
http://www.nytimes.com/recipes/1014591/Fried-Asparagus-With-Caesar-Dressing.html-Kyle
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Akshata says:
June 12, 2013 at 10:36 pm
Hi!!!your blog is simply yummy!!d photographs made me hungry instantly….gonna try making this soup for my lil daughter, I constantly hunt for new recipes for her…thanks!!!!
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Akshata says:
June 12, 2013 at 10:37 pm
Hi!!!your blog is simply yummy!!d photographs made me hungry instantly….gonna try making this soup for my lil daughter, I constantly hunt for new recipes for her…thanks!!!i
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Caryn M. says:
June 21, 2013 at 9:39 am
The added curry got me really interested in trying this one!
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Florence says:
September 30, 2015 at 9:11 am
I added an apple and an onion and it was delicious! :-)
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Stephanie Le says:
September 30, 2015 at 10:30 am
yum! those additions sound delicious!
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