Sunday, February 22, 2009

Sweet Potato and Apple Curried Soup

Sweet Potato and Apple Curried Soup
4 entree servings or 6 appetizer servings.
1 jumbo sweet potato (about 2 cups)
2 apples, peeled cored and diced
3 cups chicken stock
2 tsp onion powder (or some real onion)
2 cloves garlic, minced
1 1/2 tbsp mild curry powder (adjust if your curry powder is hotter)
1/2 tsp ginger powder
sour cream or yogurt for garnish
Wash sweet potato, stab generously with fork, and microwave until soft all the way through (approx. 15-20 minutes on high).
Meanwhile, put apples, chicken stock, and spices in a large soup pot. Bring to a boil, then simmer until sweet potatoes are done. Cut sweet potato in half and scoop flesh into pot. Stir until well combined. Simmer 10 minutes.
Puree using immersion blender or in batches in regular blender (do not fill past half full, as it can overflow). Add water as needed to reach desired consistancy.

Serve garnished with sour cream or plain yogurt. 
Freeze up to 3 months. Makes a great low-calorie (but filling and delicious) lunch option.  This is loosely "my" recipe in that I didn't specifically follow anyone else's and definitely wrote my own directions. I'm in love with cooking sweet potatoes in the microwave. I hate peeling those bad boys. This is one of my favorite soups.


  1. Hmmmm - I have all the ingredients on hand! hopefully my hubbie won't mind me using his "snack apples" for this!

  2. I love sweet potato and curry together! Looks great!

  3. I hope you don't mind but I linked this recipe in my blog today. I tried it (it was a disaster) but that's my fault not the recipes!