sweet potato soup curried

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of sweet potato soup curried calories by ingredient
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Number of Servings: 6


    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

Recipe submitted by SparkPeople user MSIDDIQI.

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Member Ratings For This Recipe

  • 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 purée. So, my version was sweet potato—carrot-pumpkin curry soup! - 3/6/18

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