I love sweet potatoes fries. I was thrilled to find another way to cook this very healthy sweet potato soup recipe. Not only is it healthy, but it is also a very easy sweet potato soup recipe and it has one of my favorite spices in it, curry.
I looked at the original recipe and I tweaked it a bit to make it healthier for me. It called for cream and I substituted my unsweetened almond milk. Not only do I get rid of the fat and sugar, but I have found out lately that as I am getting older that milk is not agreeing with my stomach. Many of the recipes that I am cooking these days are using almond milk instead and it is not having a negative affect on the taste of the recipe. I feel good about it. This curried sweet potato soup recipe turned out to be very tasty.
Ingredients:
2 lb. sweet potato
3 green onions coarsely chopped (I substituted 1/2 tsp. of granulated onion)
2 c. low sodium chicken broth
1 c. unsweetened almond milk (you can use whipping cream if you want to)
1 tsp. curry powder (sweet or hot – your choice)
salt and pepper
Directions:
Pierce sweet potato with knife or fork and microwave on high 10-15 minutes until tender, turning at 5 minute intervals. Halve potato and scrape out inside of skin. Put the potato into food processor with half of broth and onion. Blend until smooth.
After cooking the sweet potato in the microwave, scrape into food processor
Transfer potatoes, milk (or cream) and rest of broth to saucepan.
Transfer sweet potatoes into pan and add milk and rest of the broth
Cook over medium high heat and stir until heated through. Stir in 1 tsp. of curry powder, 1/4 tsp. of salt if desired and 1/4 tsp. of pepper. Serve in bowl. Garnish as desired with parsley or paprika. Takes about 30 minutes to prepare.
Sweet Potato Soup - ready to serve. Easy, healthy, and delicious
