Curried Sweet Potato and Apple Soup
Spicy curry powder and tart apples pair perfectly with sweet potatoes in this warm and comforting soup.
- 1 Pound sweet potatoes
- 8 Ounces tart apples
- 1 Tablespoon olive oil
- 1 large onion, coarsely chopped
- 2-3 Tablespoons curry powder
- 1 3/4 Cup vegetable broth
- 1 3/4 Cup unsweetened apple juice
- 3/4 Teaspoons salt
- 6 Ounces plain, low-fat yogurt
- 3/4 Cups croutons, optional
Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle. Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer; set aside until cool enough to handle.
Meanwhile, in large saucepan over medium heat, heat oil; add onion and curry powder; cook and stir until onion begins to brown, about 5 minutes. Add broth; bring to a boil, reduce heat to low; simmer 5 minutes. Transfer broth mixture to bowl of food processor; reserve saucepan. Halve sweet potatoes and apple; remove apple core; scoop potato and apple pulp from skin; add to processor. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube. Transfer mixture to reserved saucepan; bring to boil over medium heat. Whisk in yogurt; reheat just until hot; do not boil. Serve topped with croutons, if desired.