Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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.

Source: Better Homes and Gardens


Credit: Linda Pugliese

Recipe Summary

25 mins
20 mins
45 mins
12 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

477 calories; fat 18g; cholesterol 10mg; saturated fat 3g; carbohydrates 67g; mono fat 11g; poly fat 3g; insoluble fiber 9g; sugars 18g; protein 14g; vitamin a 36977IU; vitamin c 13.9mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 6.9mg; vitamin b6 0.8mg; folate 60.6mcg; sodium 886mg; potassium 1338mg; calcium 113mg; iron 2.9mg.