Curried Sweet Potato Soup
If you have a blender, you're able to make any soup look beautiful with just a couple garnishes. This curried sweet potato soup might not be the prettiest of colors, but when blended together and dolloped with sour cream it can be quite elegant.
Featured In My CookbookComfortable in the Kitchen Jump to Recipe (or scroll for photos and riveting information...)Curried Sweet Potato Soup
- Prep Time: 10 m
- Cook Time: 40 m
- Total Time: 50 m
- Servings: 6
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ onion chopped (about ½ cup)
- 5 to 6 sweet potatoes peeled and diced
- 1 tablespoon curry powder
- 4 cups chicken stock vegetable stock or water
- ¾ cup orange juice
- ½ teaspoon salt or more to taste freshly ground black pepper
- ½ cup sour cream optional
- 3 tablespoons chopped fresh parsley
Instructions
- Melt the butter along with the olive oil in a stockpot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes. The onion should be translucent, not brown.
- Add the sweet potatoes and curry powder, and continue to cook for another 6 to 8 minutes. Add the chicken stock, vegetable stock or water and continue to simmer for another 20 minutes. Stir in the orange juice.
- Using a blender, food processor, food mill or immersion blender, puree the soup until no lumps remain and the soup is smooth. Return the soup to the stovetop and thin the soup with water until you’ve reached the desired consistency. Add salt and freshly ground black pepper. Serve with a dollop of sour cream and chopped parsley to garnish.
Nutrition Facts
Curried Sweet Potato Soup
Amount Per Serving (6 g)
Calories 284
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 24mg8%
Sodium 546mg23%
Potassium 745mg21%
Carbohydrates 37g12%
Fiber 4g16%
Sugar 11g12%
Protein 7g14%
Vitamin A 19345IU387%
Vitamin C 22.5mg27%
Calcium 79mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
