Ginger and Curry Sweet Potato Soup recipe

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Ingredients

¼ cup butter
1 (16 ounce) can sweet potato puree
1 ½ cups chicken broth
2 teaspoons ground ginger
1 ½ teaspoons red curry paste
½ teaspoon ground white pepper
¼ cup Greek yogurt
2 tablespoons crumbled goat cheese, or to taste

Nutrition Info

267 calories
carbohydrate: 30.8 g
cholesterol: 38 mg
fat: 14.3 g
fiber: 2.3 g
protein: 4.6 g
saturatedFat: 8.7 g
servingSize: -
sodium: 597.3 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium-low heat. Stir in sweet potato puree and 1/2 cup chicken broth. Whisk in remaining broth, ginger, curry paste, and white pepper slowly. Cook and stir until heated through, about 10 minutes.

  2. Reduce heat to low, whisk in yogurt. Cook and stir until yogurt is heated through, 3 to 5 minutes more. Pour into a bowl, garnish with goat cheese.

Recipe Yield

4 cups

Recipe Note

This super simple soup packs amazing flavor and takes almost no time to make. I discovered it when I had a leftover can of sweet potato puree after Thanksgiving.

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