Prevea Health

Curried Sweet Potato Soup

 
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Ingredients:

  • 1 Vidalia onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 Tbsp. olive oil
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. butternut squash, peeled and chapped
  • 6 cups low-sodium vegetable broth
  • 2 tsp. curry powder
  • ½ tsp. turmeric
  • 1 tsp. fresh lemon juice
  • ½ cup nonfat plain Greek yogurt
  • ¼ cup chopped fresh cilantro
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Preparation:

  1. In a large pot over medium-high heat, sauté onion, garlic and celery in oil until soft, about 5 minutes.
  2. Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20 to 25 minutes.
  3. Remove from heat, cool slightly and transfer mixture to a blender or food processor. Puree until smooth.
  4. Stir in lemon juice and serve with 2 Tbsp. yogurt and 1 Tbsp. cilantro.
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Servings:

4
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Nutritional Value:

Calories 250
Fat 4 g
Cholesterol 0 mg
Carbohydrates 46 g
Protein 6 g
Fiber 8 g
Sodium 319 mg
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Source: Clean Eating