Directions:
- Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes. Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.) Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1704.34 Kcal (7136 kJ) | ||
| Calories from fat | 190.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 33% | |
|---|---|---|---|
| Cholesterol | 403.81mg | 135% | |
| Sodium | 12172.43mg | 507% | |
| Potassium | 806.2mg | 17% | |
| Total Carbs | 188.65g | 63% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 46.53g | 186% | |
| Protein | 232.5g | 465% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.5mg | 14% | |
| Calcium | 393.9mg | 39% | |
| Amount Per 100 g | |||
| Calories | 345.29 Kcal (1446 kJ) | ||
| Calories from fat | 38.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 33% | |
|---|---|---|---|
| Cholesterol | 81.81mg | 135% | |
| Sodium | 2466.05mg | 507% | |
| Potassium | 163.33mg | 17% | |
| Total Carbs | 38.22g | 63% | |
| Sugars | 1.9g | 38% | |
| Dietary Fiber | 9.43g | 186% | |
| Protein | 47.1g | 465% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 0.5mg | 14% | |
| Calcium | 79.8mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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