Sweet Potato Curry Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 561.9
  • Total Fat: 18.4 g
  • Cholesterol: 100.5 mg
  • Sodium: 1,579.9 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 7.5 g
  • Protein: 38.6 g

View full nutritional breakdown of Sweet Potato Curry Soup calories by ingredient
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This thick soup is spicy and warming, great for fall This thick soup is spicy and warming, great for fall
Number of Servings: 4


    2 medium onions halved and sliced
    1 Large Red Pepper sliced
    Garlic, 6 cloves, sliced
    Ginger Root, 1 - 1.5 inches fine dice
    Thai Kitchen Red Curry Paste, 3 tbsp
    Hot Curry Powder 1 tbsp
    Hot Red Peppers sliced (optional)
    Tomato Paste, 1 can (6 oz)

    Chicken Thighs 1.25 lb in bite size peices
    Chicken stock, home-prepared, 1 Quart

    Basil, 5 leaves (remove)

    3 sweet potatos


Preheat oven to 350 and poke holes in potatoes and put in the oven directly on the rack,

Heat a large pot on the stove on medium low heat, add the olive oil , while this heats up start chopping the onions, peppers, garlic, and ginger add these to the pot as they are chopped stirring regularly.

add the curry paste and powder

once all the vegetables are softerned add the tomato paste and part of the stock , chop and add the chicken continue to add stock until you have added about half of the stock, allow to simmer for about 10 minutes add the rest of the stock and cover, allow to simmer,

remove the potatoes from the oven and skin with a paring knife, let them cook longer if you prefer a softer texture, after removing skins dice into about 1/2 inch pieces and add to the soup, cook for 10 minutes and serve, Add about a tsp of sesame oil to the soup before serving

Number of Servings: 4

Recipe submitted by SparkPeople user PENGUINSFLY.

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