Curried Sweet Potato Soup with Lime and Cilantro
- Total Time
This Indian-spiced soup gets its rich, creamy texture from pureed sweet potatoes, not heavy cream. Lime adds a nice bright note.
olive oil1 Tbsp, extra-virgin
uncooked onion(s)4 cup(s), chopped
kosher salt1 tsp
minced garlic1 Tbsp
ginger root1 Tbsp, minced
curry powder2 tsp
garam masala½ tsp
reduced-sodium chicken broth6 cup(s)
uncooked sweet potato(es)2 ½ pound(s), peeled, chopped (about 5 medium)
fresh lime juice2 tsp, optional
cilantro8 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.