Curried Creamy Sweet Potato Soup

Curried Creamy Sweet Potato Soup

Curried Creamy Sweet Potato Soup

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Makes 4 servings (3/4 cup per appetizer serving)


4 cups water
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon butter or margarine, divided
2 cups finely chopped yellow onions
2 cups fat-free (skim) milk, divided
3/4 teaspoon curry powder
1/2 teaspoon salt
Dash ground red pepper (optional)


  1. Bring water to a boil in large saucepan over high heat. Add potatoes; return to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until potatoes are tender.
  2. Meanwhile, heat medium nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat bottom. Add onions; cook 8 minutes or until tender and golden.
  3. Drain potatoes; place in blender with onions, 1 cup milk, curry powder, salt and ground red pepper. Blend until completely smooth. Return potato mixture to saucepan and stir in remaining 1 cup milk. Cook 5 minutes over medium-high heat or until heated through. Remove from heat and stir in remaining 1 tablespoon butter.

Nutritional Information

Serving Size: 3/4 cup
Fiber 4 g
Carbohydrate 35 g
Cholesterol 13 mg
Saturated Fat 3 g
Total Fat 5 g
Calories from Fat 20 %
Calories 201
Protein 7 g
Sodium 406 mg

Dietary Exchange

Vegetable 1
Starch 2
Fat 1

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