Curried Sweet Potato Soup

Curried Sweet Potato Soup
Makes 8
Prep 20 m
Cook 21 m






  1. 1 of 4 Heat butter in a large pot over medium heat. Add onion and cook 5 minutes. Sprinkle with curry, salt and pepper. Cook 1 minute.
  2. 2 of 4 Stir sweet potatoes, carrots and broth into pot. Cover and bring to a boil. Reduce heat and simmer 15 minutes, until potatoes are soft.
  3. 3 of 4 Meanwhile, make Onions. Toss sliced onion, flour and curry together in a medium bowl. Heat oil in a medium-size deep saucepan over medium-high heat. Test oil by dropping one onion into hot oil. It should turn light brown in about 3 minutes. Reduce heat if browning too quickly. Add half of the onions to the oil. Cook 4 minutes, turning, until golden. Transfer to paper towel-lined plate. Repeat with remaining onions.
  4. 4 of 4 Once soup is done simmering, transfer in batches to a blender or use an immersion blender in pot. Puree until smooth. Stir in brown sugar and serve soup topped with some of the onions.
Nutrition Information for Curried Sweet Potato Soup
Servings Per Recipe: 8
Per Serving: 273 kcal cal., 893 mg sodium, 6 g fiber, 3 g pro., 8 g Fat, total, 49 g carb., 3 g sat. fat, 10 mg chol.