Curried Sweet Potato Soup

Curried Sweet Potato Soup
Carly Goldsmith

Ingredients

  • 1 Tablespoon  unsalted butter
  • 1 Tablespoon  olive oil
  • medium-sized yellow onion, chopped
  • 2 Teaspoons  minced ginger
  • 2 1/2 Tablespoons  curry powder, or to taste
  •  Pinch of  salt
  • 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

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. 

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.

Nutrition

Calories per serving:

216 calories

Dietary restrictions:

Low Sodium Vegetarian, Gluten Free, Wheat Free

Daily value:

11%

Servings:

6
  • Fat 79g 122%
  • Carbs 138g 46%
  • Saturated 53g 265%
  • Fiber 23g 91%
  • Trans 1g
  • Sugars 34g
  • Protein 21g 43%
  • Cholesterol 63mg 21%
  • Sodium 629mg 26%
  • Calcium 530mg 53%
  • Magnesium 300mg 75%
  • Potassium 2,861mg 82%
  • Iron 15mg 82%
  • Zinc 4mg 30%
  • Phosphorus 698mg 100%
  • Vitamin A 72,887IU 1,458%
  • Vitamin C 27mg 46%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 1mg 73%
  • Folic Acid (B9) 140µg 35%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 0%
  • Vitamin E 7mg 37%
  • Vitamin K 42µg 53%
  • Fatty acids, total monounsaturated 18g
  • Fatty acids, total polyunsaturated 3g
See detailed nutritional info Have a question about nutritional data? Let us know.

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