Curried Sweetpotato Soup
Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Total Time25 minutes mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: comfort food, Soup, sweetpotatoes
Servings: 12
Calories: 261kcal
- 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
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.
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
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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