1 onion, diced
2 Tbsp Butter
¼ tsp cumin
¾ tsp curry powder
1/8 tsp ground cloves
¼ tsp cinnamon
¼ tsp nutmeg
1 cup Chateau Ste. Michelle Riesling
2 pounds sweet potato, peeled & cut into 3/4 inch cubes
2 pears, peeled & diced
6 cups vegetable or chicken stock
1 Tbsp brown sugar
Kosher salt and pepper, to taste
In large stock pot over medium heat, sauté onions in butter until soft, about 5 minutes.
Stir in spices; cook for 30 seconds. Add riesling and cook for another minute. Add sweet potato, pear and stock. Bring to a boil, reduce to a simmer and cook until sweet potatoes are soft.
Puree in batches (use caution when blending hot liquids) and transfer to a clean pot. Place soup over medium-high heat; bring to a boil. Season soup with brown sugar, salt & pepper. Serve hot.