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Curried Sweetpotato Soup

Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.

Recipe

Total Time 25 minutes
Servings 12
Calories 264 kcal

Ingredients
  

  • 2 Tablespoons oil
  • 1 Teaspoon garlic
  • 2 Tablespoons curry powder
  • 6 Cups sweetpotatoes diced and peeled
  • 1 Cup yellow onion peeled and diced
  • 2 Cups heavy cream
  • 1 ½ Quarts chicken or vegetable stock

Instructions
 

  • Heat the oil in a medium soup pot.
  • Add onion and cook over low heat until onions are translucent.
  • Add garlic and curry and cook until curry becomes fragrant, about one minute.
  • Add stock and potatoes.
  • Turn heat up to high and cook until sweetpotatoes are tender, about 20 minutes.
  • In a food processor or with a submersible hand mixer, puree soup in small batches.
  • Add heavy cream and adjust seasoning.

Notes

This is a great fall soup that is quick, easy, and delicious. Garnish the soup with crispy onions or homemade croutons. 
The nutrition portion of this recipe was analyzed using chicken stock.
Nutrition Facts
Curried Sweetpotato Soup
Serving Size
 
1 serving
Amount per Serving
Calories
264
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
48
mg
16
%
Sodium
 
218
mg
9
%
Potassium
 
422
mg
12
%
Carbohydrates
 
21
g
7
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
10031
IU
201
%
Vitamin C
 
3
mg
4
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
18
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 21gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 48mgSodium: 218mgPotassium: 422mgFiber: 3gSugar: 6gVitamin A: 10031IUVitamin C: 3mgCalcium: 58mgIron: 1mgNet Carbohydrates: 18g