Curried Sweet Potato Soup
- Number of Servings: 4
Ingredients
4 medium sweet potatoes, peeled and cut to 1″ pieces2 medium parsnip, peeled and chopped2 small onion, chopped2 teaspoon fresh rosemary, chopped2-4 teaspoons hot curry powder4 cups chicken or vegetable stock2 cups whole milk2 tablespoons buttersalt and pepper to taste
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.
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.
Nutritional Info 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
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