Sweet Potato Soup
|Vegetable broth||4 1⁄4 Cup (68 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Sweet potatoes||5 Cup (80 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Plain non dairy yogurt/Tofu sour cream||22 Tablespoon (1 Cup Plus 6 Tablespoon)|
|Minced fresh cilantro||1⁄2 Cup (8 tbs)|
Heat 1/4 cup of the broth in a large soup pot 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 pot and bring to a boil. 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.
Serving size: Complete recipe
Calories 969 Calories from Fat 69
% Daily Value*
Total Fat 8 g12%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2601.7 mg108.4%
Total Carbohydrates 201 g67.1%
Dietary Fiber 37.4 g149.6%
Sugars 51.8 g
Protein 26 g52.1%
Vitamin A 2160.4% Vitamin C 61.8%
Calcium 40.7% Iron 57.7%
*Based on a 2000 Calorie diet