Sweet Potato Soup
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 306 |
| pro | 5 g |
| total fat | 6 g |
| sat. fat | trace |
| carb | 60 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 659 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 10% |
| vit A | 383% |
| vit C | 67% |
| folate | 13% |
Suggested Recipes
-
2 sweet_potatoes (2-1/4 lb/1.125 kg)
1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot (or 1 tsp/5 mL ground ginger)
2 tsp (10 mL) mild curry paste
4 cups (1 L) vegetable or chicken stock
Preparation:
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.
Additional Information
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