How To Make Curry Sweet Potato Soup
Curry Sweet Potato Soup is made with chicken, carrots, and sweet potato in a smooth curry base with a hint of cinnamon and pepper flakes for an extra kick.
Serves:
Ingredients
- 3cupssweet potatoes,peeled, cubed
- 2tbspextra-virgin olive oil
- 2tbspall-purpose flour
- 3cupslow-fat chicken broth
- 2tbspbrown sugar
- ½cupwhite onion,finely chopped
- ½tspground turmeric
- ¼tspground cinnamon
- ⅛tspground cloves
- ⅛tspred pepper flakes
- 2cupssoy milk
- salt,to taste
- 1cupchicken,cooked, cubed
- 1cupcarrots,canned, sliced and drained
Instructions
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Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes until fork-tender. Drain.
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Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer.
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Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for about 5 minutes more. Remove soup from heat and allow to cool slightly.
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Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with the remaining soup.
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Mix soy milk into the pureed soup and heat for 5 to 10 minutes until warmed through. Season with salt. Add chicken and carrots for more texture.
Nutrition
- Calories: 413.70kcal
- Fat: 18.35g
- Saturated Fat: 5.35g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.16g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 44.94g
- Fiber: 4.49g
- Sugar: 19.90g
- Protein: 17.42g
- Cholesterol: 43.85mg
- Sodium: 1169.87mg
- Calcium: 199.27mg
- Potassium: 899.20mg
- Iron: 1.96mg
- Vitamin A: 1034.52µg
- Vitamin C: 6.61mg
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