Spicy Sweet Potato Soup
While this sweet potato soup is definitely decadent and filling, you will find no cream, fat or butter in this recipe.
Servings: 6 servings
- 4-6 cups low sodium vegetable broth
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 large sweet potatoes baked with skin (you can remove the skin after baking if you want a super creamy soup)
- 2 tsp curry powder more to taste
- 1/8 tsp red pepper flakes omit if you don’t like things too spicy!
- 1/2 tsp ground cumin
- 1 pinch cinnamon about 3 shakes of the bottle
- 1/2 tsp Salt more to taste
- Chopped cilantro garnish
- Chopped peanuts garnish (1 tbsp per bowl)
Steam and saute the onions and garlic, adding stock as needed to prevent sticking. Meanwhile, bake the sweet potatoes in the microwave or the oven.
Add 4 cups of vegetable broth and bring to a boil, then reduce to a simmer and cover.
Simmer on low heat for 20 minutes, or until all of the ingredients are tender.
Turn off the heat and puree with a hand blender until smooth, adding more broth to achieve desired consistency.
Once the soup is pureed, bring it back to a simmer to warm it through.
Ladle into bowls and top each bowl with cilantro and chopped peanuts. Enjoy!
Top Tips For Curried Sweet Potato Soup
- Soups are great for batch cooking, so you can double up on ingredients to create a bigger batch.
- Remove the skin from the sweet potato - after cooking - if you want a super creamy soup.
- Taste and adjust with salt and pepper as needed.
- Use low-sodium vegetable broth.
- Top the soup with cilantro and chopped peanuts.
- Freeze soups after they have been chilled overnight in the fridge. Soups will last up to two months in the freezer.
- If you’re serving a hot soup, make sure it’s actually hot. Also, the ideal serving size for an appetizer portion is about 1 cup (250ml), while a meal portion is about 1 1/3 cups (350ml).
Calories: 120kcal | Carbohydrates: 15.5g | Protein: 3g | Fat: 4.7g | Saturated Fat: 0.7g | Sodium: 300mg | Potassium: 167mg | Fiber: 3g | Sugar: 4.1g