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Directions
Makes 6 servings
4 1/4 cups vegetable broth
1 cup diced onion
2 teaspoons curry powder
5 cups peeled and chopped sweet potatoes
1 cup water
1 cup plus 6 tablespoons plain nondairy yogurt
1/2 cup minced fresh cilantro (optional)
Heat 1/4 cup of the broth in a large saucepan over medium-high heat. Add the onion and curry powder and cook and stir for 2 minutes. Add the remaining 4 cups of broth, the sweet potatoes, and the water. Cook for 30 minutes, or until the sweet potatoes are tender. Remove from the heat and let cool slightly.
Transfer one-third of the sweet potato mixture to a blender and process until smooth. Repeat the procedure with the remaining sweet potato mixture, processing it in batches. Return the blended mixture to the saucepan. Bring to a boil then remove from the heat. Add 1 cup of the yogurt and stir until blended.
Top each serving with 1 tablespoon of the remaining yogurt and garnish with the optional cilantro.
Stored in a covered container in the refrigerator, leftover Curried Sweet Potato Soup will keep for up to 3 days.
Nutrition Information
Per serving:
177 Calories
1.4 g Fat
0.2 g Saturated Fat
7.1% Calories from Fat
0 mg Cholesterol
4.9 g Protein
37.5 g Carbohydrates
12.9 g Sugar
4.5 g Fiber
770 mg Sodium
128 mg Calcium
1.8 mg Iron
25.4 mg Vitamin C
13266 mcg Beta-Carotene
1.3 mg Vitamin E
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