Creamy Curried Sweet Potato Soup Recipe

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This delicious and easy recipe comes from The Essential New York Times Cookbook by Amanda Hesser. A good quality curry powder could be substituted for the individual spices.

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Cook time:
Servings: 6 to 8
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Ingredients

Cost per serving $1.57 view details

Directions

  1. Heat the oil in a pot large enough to hold all the ingredients. Add the onion and sauté over medium heat until it begins to brown, about 10 minutes. Add the garlic and sauté, stirring for 30 seconds. Add the ginger, cumin, coriander, cardamom, turmeric, and red pepper flakes, if using, and stir well. Add the sweet potatoes and broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes. Puree the soup in batches in a blender or food processor. Season to taste with salt and pepper. (This soup can be made ahead of time and refrigerated. Reheat slowly to serve). If the soup is too thick, add a litte more stock.
  2. Ladle into mugs, tope each serving with a teaspoon of cheese, and stir to melt a little.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 407g
Recipe makes 6 servings
Calories 192  
Calories from Fat 44 23%
Total Fat 5.04g 6%
Saturated Fat 1.43g 6%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 472mg 20%
Potassium 702mg 20%
Total Carbs 31.28g 8%
Dietary Fiber 5.6g 19%
Sugars 6.79g 5%
Protein 5.97g 10%
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