Curried Sweet Potato Soup

PREP TIME: 10 minutes COOK TIME: 10 minutes SERVES: 8 (1-cup) servings

saved by 16 people

Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.

A little zip and zing makes sweet potatoes that much tastier. This simple fat-free soup is overloaded with vision-enhancing and immune-boosting beta-carotene, the water-soluble form of vitamin A. Each cup of soup has nearly a days-worth of vitamin A. Enjoy it with a green salad and multigrain crackers.

Gluten Free Low Fat Vegan

Ingredients

5 small sweet potatoes, unpeeled, scrubbed, and cut into chunks
5 cups filtered water
1 small onion, chopped
3 cloves garlic
2 tsp curry powder
½ tsp salt
¼ cup chopped cilantro for garnish (optional)

Instructions

1 In a large soup pot over high heat, bring all ingredients except cilantro to a boil. Reduce heat to medium-high and cook until sweet potatoes are tender, about 8 minutes.
2 Transfer in batches to a blender and blend until smooth, placing blended portions in a large bowl until all soup in blended.
3 Return blended soup to pot and serve immediately, or cook further if needed.
4 Top each serving with cilantro if desired.
5 Store leftovers in the fridge for up to 4 days or the freezer for up to 2 months.

Additional Notes

NUTRITION SNAPSHOT Per cup: 64 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 169 mg sodium, 14.5 g carbohydrates, 2.5 g fiber, 5.5 g sugar, 1.5 g protein, 77% vitamin A, 17% vitamin C, 2.5% calcium, 5% iron

Source

Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.

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