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CE Curried Sweet Potato Soup

By

250 Calories per 1 3/4 cup

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Ingredients

  • 1 Vidalia onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 tbsp olive oil
  • 1 # sweet potatoes peeled and chopped
  • 1 # butternut squash, peeled and chopped
  • 6 cups low-sodium vegetable broth
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1 tsp fresh lemon juice
  • 1/2 cup nonfat plain greek yogurt
  • 1/4 cup chopped fresh cilantro

Details

Preparation

Step 1

1. In a large pot over medium-high heat saute onion, garlic and celery in oil until soft about 5 minutes.
2. Add sweet potatoes, squash, broth, currry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20-25 minutes.
3. Remove from heat, cool slightly and Puree until smooth
4. Stir in lemon juice and serve with 2 Tbsp yogurt and cilantro

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