Curried Sweet Potato Soup

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    medium onion, diced

  • 1/2

    teaspoon curry powder (see note)

  • 1

    pound sweet potatoes (or yams), peeled, cut into 1/2-inch pieces

  • 1

    quart vegetable broth

  • 1

    teaspoon salt

  • 1/2

    cup whole milk

  • Greek yogurt

  • Cilantro leaves

Directions

In a medium Dutch oven, heat the olive oil over a medium flame and sauté the onions until translucent, about 5 minutes. Add the curry powder and sauté for another 2 minutes, until fragrant. Add the sweet potatoes, broth, and salt and raise the heat to high. Bring to a boil, reduce the heat, and cover. Cook for 20-25 minutes, until the potatoes are tender. Use an immersion blender, food processor, or blender to puree. Add the milk and taste for seasoning. Garnish with a dollop of yogurt, and some cilantro leaves. Notes: If your curry powder is on the spicy side, and your tolerance for spice is on the weaker side, you may want to use less. If you think you could potentially qualify for either, start with ¼ teaspoon and you can always add more later if the soup tastes underseasoned.

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