Curried Sweet Potato Soup

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.

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  • Makes: 6 servings
  • Makes: 12 cups
  • Prep: 25 mins
  • Total Time: 45 mins
  • Cook: 20 mins to 25 mins

Curried Sweet Potato Soup

Directions

  1. 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.
  2. 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.
  3. Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt.
  4. Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.
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Nutrition Facts (Curried Sweet Potato Soup)

  • Per serving:
  • 477 kcal ,
  • 18 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 10 mg chol. ,
  • 886 mg sodium ,
  • 67 g carb. ,
  • 9 g fiber ,
  • 18 g sugar ,
  • 14 g pro.

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