Curried Sweet Potato Soup Recipe

Curried Sweet Potato Soup Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This lovely, cream soup makes a fabulous first course at special sit-down dinners. I often double the recipe because family and friends can't stop eating it!—Paula Marchesi, Lenhartsville, Pennsylvania

[X]

Rate Curried Sweet Potato Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Curried Sweet Potato Soup Recipe

Prep: 30 min. Cook: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 teaspoons curry powder
2 teaspoons minced fresh gingerroot
1/2 teaspoon salt
2 pounds sweet potatoes, peeled and cubed
1 can (14-1/2 ounces) vegetable broth
1-1/4 cups water
1 can (13.66 ounces) coconut milk
3/4 cup half-and-half cream
1/3 cup minced fresh cilantro
Optional garnishes: minced fresh cilantro, toasted flaked coconut and toasted chopped pecans

Directions

In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired. Yield: 8 servings.

Nutritional Facts 1 cup (calculated without garnishes) equals 225 calories, 16 g fat (13 g saturated fat), 19 mg cholesterol, 436 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Curried Sweet Potato Soup in Taste of Home Christmas Annual Annual 2010, p31