Curried sweet potato soup with lime and cilantro
1 Tbsp, extra-virgin
4 cup(s), chopped
1 Tbsp, minced
Reduced-sodium chicken broth
Raw sweet potato(es)
2½ pound(s), peeled, chopped (about 5 medium)
Fresh lime juice
2 tsp, optional
8 tsp, fresh, chopped
- Heat oil in a large nonstick pot over medium heat. Add onion and salt; cook, stirring often, until onion has softened, about 10 minutes. Add garlic, ginger, curry powder and garam masala; stir and cook for 1 minute.
- Add broth and potatoes; bring to a boil. Reduce heat to medium-low; simmer until potato is soft, about 15 to 20 minutes. Puree soup in pot using an immersion blender (or transfer to a blender and puree in batches). Stir in lime juice (if using) and serve each bowl garnished with cilantro. Yields about 1 cup per serving.