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

Curry powder and sweet potatoes gives a fresh twist to traditional potato soup. A sprinkling of toasted pumpkin seeds finishes off this low-fat dish.

Source: Better Homes and Gardens


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat.

  • Cover and simmer 15 minutes or until potatoes are done, stirring occasionally.

  • Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.

Nutrition Facts

174 calories; fat 3.1g; cholesterol 1.7mg; saturated fat 0.5g; carbohydrates 28g; mono fat 1.2g; poly fat 0.6g; insoluble fiber 3.8g; sugars 6.7g; protein 7.8g; vitamin a 8454.7IU; vitamin c 13mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 40.3mcg; vitamin b12 0.4mcg; sodium 293.2mg; potassium 367.3mg; calcium 161.5mg; iron 1.6mg.