Equipment
- Stock Pot
Ingredients
- 4 medium sweet potatoes about 2 pounds sweet potatoes
- 3 medium carrots
- 1 large onion
- 1-2+ teaspoon curry powder
- 1 tablespoon beef flavor soup powder
- 1 tablespoon salt
- ¼ teaspoon pepper
Instructions
- Roughly chop vegetables and put into 5.5 quart or larger stock pot.
- Fill with water to cover vegetables.
- Add curry powder, soup powder, salt, and pepper. (One teaspoon curry powder will give a nice mild flavor, more will start to add heat.) Stir.
- Bring to boil then reduce heat to a simmer.
- Simmer for at least 30 minutes or until vegetables are soft.
- Remove from heat and puree with immersion blender. Take care not to lift immersion blender out of soup while it is turned on. You can also use a blender if you prefer.
- If soup is too thick you can add more water to desired consistency.
- Adjust seasoning to taste.
Notes
Helpful Hints When Making Sweet Potato Soup
- When blending the soup, be certain to turn off the immersion blender before lifting it out of the soup or you risk spraying your kitchen with your delicious soup.
- This soup can be made ahead and stored in the fridge for a few days. It may thicken in the fridge. When reheating you may want thin soup with water, coconut milk, or heavy cream (dairy) to your desired consistency before heating.
- Reheating sweet potato soup is as simple as pouring into a pot and heating over medium heat until ready. Creamy sweet soup will be ready in not time.
- Keep warm in a slow cooker until you are read to eat. Perfect for Shabbat or Yom Tov.
Nutrition
Nutrition Facts
Easy Sweet Potato Soup
Amount per Serving
Calories
236
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
2052
mg
89
%
Potassium
986
mg
28
%
Carbohydrates
55
g
18
%
Fiber
9
g
38
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
39712
IU
794
%
Vitamin C
11
mg
13
%
Calcium
98
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.