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Curried Sweet Potato Soup


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  • 4 cups Roasted Vegetable Broth (see recipe)
  • 2 pounds red-skinned sweet potatoes (yams) peeled, and cut into 1/2" pieces
  • 1 1/2 teaspoons curry powder
  • 1 cup reduced-fat (2%) milk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Plain nonfat yogurt
  • 2 tablespoons chopped fresh chives


Servings 4


Step 1

Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes.

Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended.

Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.)

Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.

This recipe yields 4 servings.

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