Curried Sweet Potato Soup
Warm, hearty and full of spice this soup makes a great appetizer or meal of its own!
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: serves 4-6 1x
Ingredients
Scale
- 2 Tbsp unsalted butter (or oil)
- 1 cup sliced leeks
- 1 Tbsp minced fresh ginger (approx a 1 inch knob)
- 5–6 cups peeled and chopped sweet potatoes (approx 3 medium, roughly 1.5 pounds)
- 1 cup peeled and sliced carrots
- 1 (14.5 oz) can great northern beans (drained and rinsed)
- 2 Tbsp curry powder
- 4–5 cups broth (vegetable or chicken broth)
- 1/2 – 1 tsp cayenne pepper
- 1/2 tsp salt
- Plain yogurt to garnish (optional)
Instructions
- In a large pot melt butter. Add leeks and ginger and saute for 5 minutes over medium heat.
- Add sweet potatoes, carrots, beans, spices and 3 cups of broth.
- Bring to a boil, then cover, reduce heat and simmer until sweet potatoes are tender (about 15-20 min).
- Puree the soup in batches in blender or using an immersion blender.
- Add remaining broth as needed to thin to desired consistency.
- Taste and adjust seasoning as desired.
- Drizzle with plain yogurt to garnish if desired.
Notes
Other garnish options- roasted chickpeas, crispy onions, cilantro, etc
If you prefer a chunkier soup, you can puree only part way.
Find it online: https://www.theleangreenbean.com/curried-sweet-potato-soup/
