SWEET POTATO CURRY SOUP RECIPES

CURRIED SWEET POTATO SOUP | BETTER HOMES & GARDENS

Curried Sweet Potato Soup | Better Homes & Gardens image

A big bowl of creamy soup makes for a perfectly comforting lunch or dinner on a chilly day. Rather than calling for loads of butter or cream, this sweet potato soup recipe is pureed to achieve a similarly silky texture.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 cups

Number Of Ingredients 11

Ingredients

¼ cup olive oil
2 onions, chopped (about 2 cups)
Kosher salt and freshly ground black pepper
4 cloves garlic, chopped
2 teaspoons curry powder
1 teaspoon ground coriander
8 cups stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock
3 large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces
2 large carrots, peeled and chopped
1 tablespoon fresh lime juice
Toppers such as fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil

Steps:

Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Stir in garlic, curry powder, and coriander; cook until the garlic is fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots; cover, and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes.
Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt.
Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.

Nutrition Facts : Calories 477 calories, CarbohydrateContent 67 g, CholesterolContent 10 mg, FatContent 18 g, ProteinContent 14 g, SaturatedFatContent 3 g, SodiumContent 886 mg, SugarContent 18 g

CURRIED SWEET POTATO SOUP RECIPE - FOOD.COM

Curried Sweet Potato Soup Recipe - Food.com image

This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, crushed
3 teaspoons curry powder
2 1/2 lbs sweet potatoes, peeled and cubed
4 cups chicken stock
1 large apple, peeled, cored and grated
1/2 cup light coconut milk

Steps:

In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
Process with an immersion blender (or in batches with a regular blender) until smooth.
Stir in the coconut milk and reheat gently without boiling.
Serve with warm pita bread.

Nutrition Facts : Calories 273.9, FatContent 4.5, SaturatedFatContent 0.9, CholesterolContent 4.8, SodiumContent 334.6, CarbohydrateContent 52, FiberContent 7.2, SugarContent 15.2, ProteinContent 7.5

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