Print This Recipe

Curried Sweet Potato Soup

You can make this robust soup as spicy as you like depending on the kind of curry powder. Sweet Potatoes add that bright orange hit of sunshine and creamy texture. serve with Buttermilk Biscuits and a garden salad.

1 tbsp (15 mL) butter

2 cloves garlic, minced

1 medium Ontario Onion, chopped

2 tbsp (25 mL) finely chopped gingerroot

1 tbsp (15 mL) curry powder (mild or medium)

1/2 tsp (2 mL) each ground cumin, ground coriander and salt

1/4 tsp (1 mL) ground nutmeg

1 bay leaf

1-1/2 lb (750 g) Ontario Sweet Potatoes (2 or 3), peeled and cubed

1 Ontario Apple, peeled, cored and chopped

1 can (14 oz/398 mL) light coconut milk

2-1/2 cups (625 mL) chicken broth (approx)

Chopped fresh coriander (optional)

Plain yogurt (optional)

In large saucepan, melt butter; cook garlic, onion and ginger until softened, about 3 minutes. Add curry powder, cumin, coriander, salt, nutmeg and bay leaf; cook stirring 1 minute. Add sweet potatoes, apple, coconut milk and broth; bring to boil. Reduce heat and cook, covered, for 15 minutes or until potatoes are tender. Let cool slightly; discard bay leaf. Purée, in small batches, in blender or food processor. Return to saucepan and thin if necessary with additional broth. Reheat and serve garnished with coriander and dollop of yogurt, if desired.

Nutritional Information: 1 Serving (when recipe serves 8):

PROTEIN: 3 grams

FAT: 4 grams

CARBOHYDRATE: 30 grams

CALORIES: 167

FIBRE: 2.5 grams