Curried Sweet Potato Soup Recipe


Nutrition

Cal/Serving: 216
Daily Value: 11%
Servings: 6

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Fat13g20%
Saturated9g44%
Trans0g0%
Carbs23g8%
Fiber4g15%
Sugars6g0%
Protein4g7%
Cholesterol10mg3%
Sodium105mg4%
Calcium88mg9%
Magnesium50mg12%
Potassium477mg14%
Iron2mg14%
Zinc1mg5%
Vitamin A12148IU243%
Vitamin C5mg8%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg7%
Niacin (B3)1mg4%
Vitamin B60mg12%
Folic Acid (B9)23µg6%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K7µg9%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Curried Sweet Potato Soup
Carly Goldsmith

This soup puts a twist on classic sweet potato flavors — no Thanksgiving marshmallow casserole here. Instead it brings in curry, coconut milk, and ginger to create a bold soup that might make you reconsider what a sweet potato can be. 

4
Ratings4

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium-sized yellow onion, chopped
  • 2 teaspoons minced ginger
  • 2 1/2 tablespoons curry powder, or to taste
  • Pinch of salt
  • 3 large sweet potatoes, cut into 1-inch cubes
  • 15 ounces vegetable broth
  • 1 cup water
  • 7 ounces coconut milk
  • 1/4 cup half-and-half
  • 1/2 cup 2 percent milk
  • Cilantro, for garnish
  • Plain Greek yogurt, for garnish

DIRECTIONS

In a large pot, heat the butter and olive oil over medium-high heat. Add the onion and cook until softened, about 6-8 minutes. Add the ginger, curry powder, and salt and stir to combine. Add the sweet potatoes, vegetable broth, and water and bring to a boil. Once boiling, reduce the heat to medium, cover, and cook until the sweet potatoes are soft, about 15 minutes. 

Remove from the heat and let cool for a few minutes. Working in batches, transfer the soup to a blender and purée until smooth. (Or, if you have an immersion blender, you can purée right in the pot.) Return the soup to the pan and place over medium-low heat. Add the coconut milk, half-and-half, and milk and stir to combine. Heat through.

Serve with chopped cilantro and plain Greek yogurt for garnish.

Recipe Details

Servings: 6
Special Designations: Vegetarian

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