Curried Sweet Potato Soup Recipe

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Curried Sweet Potato Soup Recipe
Curried Sweet Potato Soup Recipe photo by Taste of Home
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Curried Sweet Potato Soup Recipe

Read Reviews
4 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.

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 (14 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.
Originally published as Curried Sweet Potato Soup in Taste of Home Christmas Annual Annual 2010, p31

Nutritional Facts

1 cup: 225 calories, 16g fat (13g saturated fat), 19mg cholesterol, 436mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 3g protein.

  • 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 (14 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
  1. 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.
  2. 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.
Originally published as Curried Sweet Potato Soup in Taste of Home Christmas Annual Annual 2010, p31

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Reviews forCurried Sweet Potato Soup

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tyansia User ID: 640349 188878
Reviewed Feb. 21, 2012

"Wonderful blend of flavors. A soup that you back for seconds and thirds..."

MY REVIEW
mhjohnson03 User ID: 5932676 192394
Reviewed Feb. 19, 2012

"soup was really delicious....my only downside is that it is not super healthy!"

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