Curried Sweetpotato Soup
Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Servings: 12
Calories: 261kcal
Ingredients
- 2 Tablespoons oil
- 1 Teaspoon garlic
- 2 Tablespoons curry powder
- 6 Cups sweetpotatoes diced and peeled
- 2 Cups heavy cream
- 1 1/2 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.
- 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
261
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
58
mg
19
%
Sodium
221
mg
10
%
Potassium
394
mg
11
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
10031
IU
201
%
Vitamin C
2
mg
2
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
Net Carbohydrates
17
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 221mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10031IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg | Net Carbohydrates: 17g