Curried Sweet Potato Soup Recipes

Curried Sweet Potato Soup Recipes for Soups, Stews, and Chilis - How Foods Fight Cancer

MAKES 6 SERVINGS

Eating blended soup is a great way to get in loads of nutritious vegetables. One serving of this
soup provides more than your daily recommended intake of beta-carotene, which has been
deemed one of the most significant nutrients for improving breast cancer survival.

41⁄4 cups vegetable broth
1 cup diced onion
2 teaspoons curry powder
5 cups peeled and chopped sweet potatoes
1 cup water
1 cup plus 6 tablespoons plain nondairy yogurt
1⁄2 cup minced fresh cilantro (optional)


1. Heat 1⁄4 cup of the broth in a large soup pot over medium-high heat.
Add the onion and curry powder and cook and stir for 2 minutes.
Add the remaining 4 cups of broth, the sweet potatoes, and the water.
Cook for 30 minutes, or until the sweet potatoes are tender. Remove
from the heat and let cool slightly.

2. Transfer one-third of the sweet potato mixture to a blender and
process until smooth. Repeat the procedure with the remaining sweet
potato mixture, processing it in batches. Return the blended mixture
to the pot and bring to a boil. Remove from the heat, add 1 cup of
the yogurt, and stir until blended.

3. Top each serving with 1 tablespoon of the remaining yogurt and
garnish with the optional cilantro.

4. Stored in a covered container in the refrigerator, leftover Curried
Sweet Potato Soup will keep for up to 3 days.


PER SERVING: 177 calories; 1.4 g fat; 0.2 g saturated fat; 7.1% calories from fat; 0 mg cholesterol;
4.9 g protein; 37.5 g total carbohydrate; 12.9 g sugar; 4.5 g fiber; 770 mg sodium; 128 mg calcium;
1.8 mg iron; 25.4 mg vitamin C; 13266 mcg beta-carotene; 1.3 mg vitamin E