Curried Sweet Potato Apple Soup Recipe
Curried Sweet Potato Apple Soup
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 20 minutes

Difficulty: Easy
For 4 Servings

- 2 large (1 pound / 450 g) sweet potatoes
- 1 large (8 ounces / 225 g) tart apple such as fuji, honeycrisp or Gala
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped (2 cups / 500 ml)
- 2 to 3 Tps. curry powder
- 1 can (14 to 14-1/2 ounces / 440 ml) vegetable broth (about 1-3/4 Cups)
- 1-3/4 cups (14 to 14-1/2 ounces / 440 ml) unsweetened apple juice
- 3/4 Tsp. salt
- 1 container (6 ounces / 180 ml) plain low-fat yogurt

- 3/4 cup / 200 ml croutons
  1. Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle.
  2. Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer. Set aside until cool enough to handle.
  3. Meanwhile, in large saucepan over medium heat, heat oil. Add onion and curry powder. Cook and stir until onion begins to brown, about 5 minutes.
  4. Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes.
  5. Transfer broth mixture (4) to bowl of food processor; reserve saucepan.
  6. Halve sweet potatoes and apple. Remove apple core, scoop potato and apple pulp from skin.
  7. Add to processor. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube. Transfer mixture to reserved saucepan.
  8. Bring to boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil).

Serve topped with croutons, if desired. 

More recipe ideas

Recipe: Courtesy American Sweet Potato Marketing Institute

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