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.

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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

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