Sweet Potato Soup

Author: Canadian Living

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

  • 2 sweet potatoes (2-1/4 lb/1.125 kg)
  • 1 tablespoon vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon minced gingerroot (or 1 tsp/5 mL ground ginger)
  • 2 teaspoons mild curry paste
  • 4 cups vegetable stock
  • 4 cups chicken stock

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
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 383.0
  • Vitamin C 67.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Potato Soup

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