Recipes and Cooking Curried Sweet Potato Soup 4.7 (3) Add your rating & review A big bowl of creamy soup makes for a perfectly comforting lunch or dinner on a chilly day. Rather than calling for loads of butter or cream, this sweet potato soup recipe is pureed to achieve a similarly silky texture. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients ¼ cup olive oil 2 onions, chopped (about 2 cups) Kosher salt and freshly ground black pepper 4 cloves garlic, chopped 2 teaspoon curry powder 1 teaspoon ground coriander 8 cup stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock 3 large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces 2 large carrots, peeled and chopped 1 tablespoon fresh lime juice Toppers such as fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil Directions Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Stir in garlic, curry powder, and coriander; cook until the garlic is fragrant, about 1 minute more. Add stock, sweet potatoes, and carrots; cover, and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes. Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt. Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil. Rate it Print Nutrition Facts (per serving) 477 Calories 18g Fat 67g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 477 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 886mg 39% Total Carbohydrate 67g 24% Total Sugars 18g Protein 14g Vitamin C 13.9mg 70% Calcium 113mg 9% Iron 2.9mg 16% Potassium 1338mg 28% Folate, total 60.6mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.