Quick and Easy
Sweet Potato Soup

This Sweet Potato Soup Recipe is quick and easy to make, will satisfy your taste for curry and is perfect with a mini naan bread. This soup can be served warm as well as cold.




Recipe Nutritional Profile: Healthy Weight, High Fiber, Low Calories, Low Cholesterol, Low Sodium, Low GI, Vegetarian, Dairy Free, Good Source of Vitamin A.

4 Servings

Preparation time: 10 min.

Cooking time: 15 min.

Printable Sweet Potato Soup Recipe
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Sweet Potato Soup Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
170
Calories from Fat
63
% Daily Value*
Total Fat
7g
11%
Saturated Fat
3g
15%
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
0mg
0%
Sodium
287mg
12%
Total Carbohydrates
27g
9%
Dietary Fiber
6g
24%
Sugars
8g
Protein
3g
6%
Vitamin A    113% Vitamin C    19%
Calcium    4% Iron    5%
Potassium    8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

2 sweet potatoes (2" dia, 5" long) peeled and chopped;

3 celery stalks, chopped;

1 carrot, chopped;

200g (7 oz) swede, chopped;

1 tbsp. olive oil;

1 medium onion chopped;

60g (2 oz) Thai curry paste red or green;

750ml (1.5 pints) hot vegetable stock;

100ml (7 tbsp) reduced fat coconut milk;

Coriander for garnish – chopped.


How to Cook Sweet Potato Soup:

  • Heat the oil in a large saucepan over a low heat for a few minutes then add the onion and cook until it is clear. Stir the curry paste and cook until fragrant. Add the sweet potato, celery, carrots, swede and stock, just enough to cover the vegetables, then bring quickly to the boil on a high heat, lower the heat down, cover it and simmer for 10-15 min until vegetables are tender.
  • Remove the soup from the heat, let it cool down before whizzing in the food processor or blender until smooth. Return it into a clean saucepan, stir in the coconut milk (add more vegetable stock if needed), season to taste and heat gently until warm. Serve into warm bowls, sprinkled with chopped coriander leaves and warm naan bread.

This recipe is also known as:
How to Make a Coconut Curry Soup
Preparing Sweet Potato and Curry Soup Recipe
Cooking Cold Curry Soup


Author: Lana Soko





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