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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 344.6
  • Total Fat: 10.5 g
  • Cholesterol: 27.7 mg
  • Sodium: 723.7 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 7.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Curried Sweet Potato Soup calories by ingredient
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Curried Sweet Potato Soup

Submitted by: MEGS81

Introduction

From the blog "Not Eating Out in New York" From the blog "Not Eating Out in New York"
Number of Servings: 4

Ingredients

    4 medium sweet potatoes, peeled and cut to 1″ pieces
    2 medium parsnip, peeled and chopped
    2 small onion, chopped
    2 teaspoon fresh rosemary, chopped
    2-4 teaspoons hot curry powder
    4 cups chicken or vegetable stock
    2 cups whole milk
    2 tablespoons butter
    salt and pepper to taste

Directions

In a heavy pot, cook the onions with the butter on low for about 5 minutes, stirring. Add the parsnips, chopped rosemary, a pinch each of salt and pepper and continue on low to cook another 5-6 minutes. Reduce heat if onions begin to brown. Add the sweet potatoes and stock, and bring to a boil. Reduce to a simmer, cover, and cook for about 30 minutes.

Use a hand food processor to blend soup into a creamy, almost-smooth consistency (I prefer to have just a few tiny lumps, but not many). Or, transfer to a food processor and blend in batches. Return to low heat, and add a bit of the curry powder, some salt and a little pepper. Taste for seasoning, and add more curry and/or salt according to taste. Add the milk and stir until completely heated through. Adjust seasoning if desired. Garnish with optional fresh herbs (such as parsley) and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGS81.






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