Eating blended soup is a great way to get in loads of nutritious vegetables. One serving of this soup provides more than your daily recommended intake of beta-carotene.
4 1⁄4 Cup (68 tbs)
1 Cup (16 tbs)
5 Cup (80 tbs), chopped
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.
Do you enjoy sweet potato? Did you know that sweet potato is a very highly nutritious vegetable? Well here is a recipe to make a delicious soup out of sweet potato. Watch this video to learn how to make the soup as well as to get some information on the health benefits of this great vegetable!