Friday, January 14, 2011

Foodie Friday: Curried Sweet Potato Soup

Photo credit: Michelle Loy. Copyright 2011. All rights reserved.

Could 2011 be the year of the sweet potato?  Some predict that it could be. Why not?  This bright, velvety, and sweet-tasting tuber is chock full of nutrients, including vitamin A, C, B6, and fiber.  I've enjoyed exploring this lovely root vegetable, so I thought I'd share a simple sweet potato soup recipe this week.  Maybe it'll be the perfect way to warm up with this colder winter weather we've been having.  (Okay, I can't complain because I live in Southern California and my "cold" is definitely nothing in comparison to many others' "cold".) Enjoy!  

Curried Sweet Potato Soup

3 large sweet potatoes, peeled and cut into large chunks
2 c vegetable broth or stock
1 small yellow onion, chopped
2 tsp curry powder
1/2 c 1% milk

  1. Cook the sweet potatoes, vegetable broth, onion, and curry powder in a large sauce pot over medium heat until the sweet potatoes are tender.  
  2. Pour into a blender (or use hand blender) and puree until smooth.  
  3. Stir in the milk, and cook over low heat until heated through.  
Serves: 4
Nutritional Information:
Calories: 127   Carbohydrate: 26 g   Fat: 1 g   Protein: 3 g  Cholesterol: 1.5 mg   Fiber: 4 g   Sugar: 10.6 g   Sodium:  276 mg   
Excellent source of: vitamin A, C
Good source of:  riboflavin, vitamin B6, and potassium


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