Creamy Sweet Potato Curry Soup
From: Lelou, Thetford Mines
Comments: Steph's excellent, easy to prepare, soup.
Servings: 6
IngredientsPreparation
  • 4 sweet potatoes, peeled then cubed
  • 1 onion, finely chopped
  • 4 cups [1 L] chicken broth
  • Salt and pepper, to taste
  • 1/2 teaspoon [2.5 mL] curry powder
  • 1/4 teaspoon [1 mL] garlic powder
  • 1/4 to 1/2 cup [60 to 125 mL] whipping [35%] cream
  • 1 tablespoon [15 mL] freshly chopped parsley
  • Transfer sweet potato cubes and chopped onion into a large casserole.
  • Pour in chicken broth.
  • Season soup with salt, pepper, curry powder and garlic powder.
  • Bring to a boil, cover and leave to simmer slowly for 20 minutes.
  • Puree into a blender.
  • Pour pureed soup back into casserole; stir in cream.
  • Reheat soup without boiling before serving into individual bowls, each serving sprinkled with freshly chopped parsley.