Directions:
- In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
- Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
- When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.1 Kcal (1416 kJ) | ||
| Calories from fat | 80.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 14% | |
|---|---|---|---|
| Cholesterol | 26.53mg | 9% | |
| Sodium | 6295.9mg | 262% | |
| Potassium | 495.93mg | 11% | |
| Total Carbs | 51.95g | 17% | |
| Sugars | 9.9g | 40% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.8mg | 5% | |
| Calcium | 191.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 122.1 Kcal (511 kJ) | ||
| Calories from fat | 28.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 14% | |
|---|---|---|---|
| Cholesterol | 9.58mg | 9% | |
| Sodium | 2273.71mg | 262% | |
| Potassium | 179.1mg | 11% | |
| Total Carbs | 18.76g | 17% | |
| Sugars | 3.58g | 40% | |
| Dietary Fiber | 0.98g | 11% | |
| Protein | 2.11g | 12% | |
| Vitamin C | 1.2mg | 5% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.3mg | 5% | |
| Calcium | 69.3mg | 19% | |
* 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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