sweet potato soup curried

Name: sweet potato soup curried Recipe
Yield: 6
Ingredients: 1 1/2 tablespoons olive oil; 1 cup coarsely chopped onions; 1 large clove garlic coarsely chopped; 1 tablespoon chopped ginger; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cardamom; 1/4 teaspoon turmeric; 1/8 teaspoon crushed red pepper flakes; 2 1/2 pounds sweet potatoes peeled and sliced 1/4-inch thick; 6 cups chicken broth or slightly more as needed.; salt and pepper to taste; 6 to 8 teaspoons goat cheese; Heat the oil in a large pot over medium heat. Add the onions and saute until the onions begin to brown about 10 minutes. Add the garlic and saute stirring for 30 seconds. Add the ginger cumin coriander turmeric and red pepper flakes. Add the sweet potatoes and broth and bring to a boil.; Reduce the heat and simmer until the sweet potatoes are soft about 20 minutes.; Puree the soup in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick add a little more stock.; Ladle into bowls and crumble goat cheese on top.

Number of Servings: 6

Ingredients

1 1/2 tablespoons olive oil1 cup coarsely chopped onions1 large clove garlic, coarsely chopped1 tablespoon chopped ginger1 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon ground cardamom1/4 teaspoon turmeric1/8 teaspoon crushed red pepper flakes2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick6 cups chicken broth, or slightly more as needed.salt and pepper to taste6 to 8 teaspoons goat cheeseHeat the oil in a large pot over medium heat. Add the onions and saute until the onions begin to brown, about 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Add the sweet potatoes and broth and bring to a boil.Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.Puree the soup, in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick, add a little more stock.Ladle into bowls and crumble goat cheese on top.

Directions

Number of Servings: 6

Recipe submitted by SparkPeople user MSIDDIQI.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 78.8
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 7.3 mg
Total Carbs: 13.4 g
Dietary Fiber: 1.9 g
Protein: 1.2 g

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Member Reviews

DBPIANO
My husband and I really enjoyed this soup with flavorful spices. I only had about 2 sweet potatoes that had been previously cooked in a crockpot chicken dish, along with a few baby carrots. Then I added homemade frozen pumpkin pur�e. So, my version was sweet potato�carrot-pumpkin curry soup! - 3/6/18