Total Time
35mins
Prep 15 mins
Cook 20 mins

A family favorite that might of come from another family member???Seasonings can be adjusted to suit your taste. I like to let it set for a day before re-heating and serving.Cooling time not included...if you're in a rush and have a hand blender you don't have to cool. This can look special with a swirl of cream on top for those unexpected guests.

Ingredients Nutrition

Directions

  1. Peel and cut sweet potatoes into 1'' cubes, set aside.
  2. In large saucepan, heat oil over medium heat.
  3. Add onion, garlic, ginger and curry paste.
  4. Cook, stirring occasionally for 3 minutes or until softened.
  5. Add sweet potatoes, stir for 1 min or until coated.
  6. Add broth and bring to boil.
  7. Reduce heat, cover and simmer 10 min or until potatoes are tender.
  8. Cool.
  9. Puree cooled soup in blender.
  10. Reheat and serve.
Most Helpful

4 5

This is a super easy, very tasty recipe. My husband and I had multiple helpings after making it. The only changes I made were using vegetable broth instead of chicken (just to keep it vegetarian) and adding a dollop of plain yogurt to to each bowl of soup just before eating. I will definitely be making this one again.

4 5

Just like the chef said - an easy soup to prepare! I used two small sweet potatoes and some frozen pumpkin I had to use up. I put some of the cooked diced potato aside and after the soup was blended I added it to the pot, it made the soup a bit chunky, which I like. The curry flavour was quite mild, I prefer fresh ginger so used 2 teaspoons, grated; it gave the soup quite a bite!! I tossed a sprig of fresh thyme into the pot and removed it before serving so there was just a hint of thyme flavour. I like this recipe as a good soup base, lots of possibilities with this one!