Curried Sweetpotato Soup
Curried Sweetpotato Soup is a smooth, comforting dish made with tender sweetpotatoes, warm curry spices, and creamy coconut milk. Simmered in vegetable broth and blended until silky, this flavorful soup offers a perfect balance of savory and lightly sweet flavors for a satisfying meal or starter.Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Servings: 12 people
Calories: 124kcal
Equipment
- Food Processor or Submersible Hand Mixer
Ingredients
- 2 Tablespoons olive oil
- 1 Teaspoon garlic
- 2 Tablespoons curry powder
- 6 Cups sweetpotatoes peeled and diced
- 1 Cup yellow onion peeled and diced
- 6.75 ounces coconut milk
- 6 cups vegetable broth
- Salt and pepper to taste
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 broth 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 coconut milk and adjust seasoning.
Notes
Nutrition Facts
Curried Sweetpotato Soup
Serving Size
1 cup
Amount per Serving
Calories
124
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Sodium
510
mg
22
%
Potassium
295
mg
8
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
9695
IU
194
%
Vitamin C
3
mg
4
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
Net Carbohydrates
15
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1cup | Calories: 124kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 510mg | Potassium: 295mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9695IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg | Net Carbohydrates: 15g