This colourful soup is thick and tasty with its slight curry flavour. If curry isn't a favourite accent, decrease the curry paste to 1 tsp (5 mL). Choose a garnish from Soup Toppers, such as the pesto. Of course, you don't have to pur?the soup to enjoy its fresh taste.
- Portion size 4 servings
Ingredients
Method
Peel and cut sweet potatoes into 1/2-inch (1 cm) cubes; set aside.
In large saucepan, heat oil over medium heat; cook onion, garlic, gingerroot and curry paste, stirring occasionally, for 3 minutes or until softened. Add sweet potatoes; stir for 1 minute or until coated.
Add stock and bring to boil; reduce heat, cover and simmer for 10 minutes or until potatoes are tender. With immersion blender or in blender, pur?soup; reheat if necessary.
Nutritional facts <b>Per serving:</b> about
- Sodium 659 mg
- Protein 5 g
- Calories 306.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 60 g
%RDI
- Iron 10.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 383.0
- Vitamin C 67.0
