Curried Sweet Potato Soup
This soup is really tasty and simple, and is jam-packed with nutrients. Indian spices really pop with sweet potatoes for a delicious and comforting fall meal. Let me know what you think below.
Servings: 4 bowls
Ingredients
- 2 cup sweet potato, peeled and cubed
- 1/2 cup onion, chopped
- 1 cup zucchini, chopped
- 1 cup kale, optional
- 1 Tbsp fresh ginger, grated and juiced (optional)
- 1 Tbsp curry powder
- 1/2 tsp toasted sesame oil
- pinch sea salt, to taste
- 2 Tbsp pumpkin seeds
Instructions
- Put the sweet potato and onion in a pot with about a cup of water, a sprinkle of salt, and bring to a low boil with the lid on. Let them cook for about 15 minutes, or until the sweet potato is pretty soft. Add the zucchini to the pot, stir it in, and leave it for another 5 minutes - or longer if you want the zucchini to be really soft.
- Puree the vegetables, along with the k ale if you want to include it and maximize the nutrients in this soup. Add water as you need to (including the cooking water from the sweet potatoes) to get the consistency you want for your soup. You can use a hand blender, but a food processor or full blender is better if you're using the kale.
- Season the soup with curry powder, or make your own with Indian spices like cumin, coriander and turmeric, and a pinch of salt. Fresh ginger adds lots of flavor and nutrients.
- Serve topped with some pumpkin seeds.
Nutrition
Calories: 141kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 481mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12050IU | Vitamin C: 38.8mg | Calcium: 80mg | Iron: 2.3mg
