Curried Sweet Potato Soup

Curried Sweet Potato Soup
Servings: 8 Prep 20 mins Cook 21 mins


  • 2 tablespoons unsalted butter
  • 1/2 medium onion, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 pounds sweet potatoes, peeled and cut up
  • 2 medium carrots, peeled and cut up
  • 4 cups vegetable broth
  • 1/4 cup packed brown sugar
  • 1/2 medium onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon curry powder
  • 1/2 cup vegetable oil

Make It


1. Heat butter in a large pot over medium heat. Add onion and cook 5 minutes. Sprinkle with curry, salt and pepper. Cook 1 minute.

2. Stir sweet potatoes, carrots and broth into pot. Cover and bring to a boil. Reduce heat and simmer 15 minutes, until potatoes are soft.

3. Meanwhile, make Onions. Toss sliced onion, flour and curry together in a medium bowl. Heat oil in a medium-size deep saucepan over medium-high heat. Test oil by dropping one onion into hot oil. It should turn light brown in about 3 minutes. Reduce heat if browning too quickly. Add half of the onions to the oil. Cook 4 minutes, turning, until golden. Transfer to paper towel-lined plate. Repeat with remaining onions.

4. Once soup is done simmering, transfer in batches to a blender or use an immersion blender in pot. Puree until smooth. Stir in brown sugar and serve soup topped with some of the onions.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 273, Fat, total (g): 8, chol. (mg): 10, sat. fat (g): 3, carb. (g): 49, fiber (g): 6, pro. (g): 3, sodium (mg): 893, Percent Daily Values are based on a 2,000 calorie diet.