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Curried Sweet Potato Soup

6 servings


  • 1 Tbsp canola oil
  • 1 large yellow onion, coarsely chopped
  • 1 clove garlic, smashed
  • 2 tsp curry powder
  • 1 1/2 pounds sweet potatoes (pink, orange, or yellow variety), peeled and chopped
  • 1/2 inch piece fresh ginger, peeled and finely chopped
  • 3 cups low-sodium vegetable broth
  • Chopped parsley, for garnish


  • Heat oil in a medium saucepan over medium heat. Add garlic and curry powder, and cook about 30 seconds, stirring constantly.
  • Add sweet potatoes, onion, ginger, and broth, and bring to boil over medium-high heat. Reduce heat to medium-low, and simmer until sweet potatoes are easily pierced with a fork (about 20 to 25 minutes).
  • Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth. Top with chopped parsley and serve hot.