Curried Sweet Potato-Apple Soup
Author: NutritionTwins.com
Serves: 4
- 3 sweet potatoes
- 2 tablespoons of light soft spread
- 1 small onion, chopped
- 2 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and grated
- ¼ teaspoon freshly grated nutmeg, plus more for garnish
- 1½ teaspoons curry powder
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1¼ cups unsweetened chunky applesauce
- ¾ tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 to 2 tablespoons chopped fresh cilantro
- Preheat the oven to 425 degrees F. Peel and dice 2½ sweet potatoes.
- Melt one tablespoon of butter in a large pot over medium heat.
- Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1¼ teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
- Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat.
- Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes.
- Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
- For the curry butter and sweet potato chips garnish:
- Meanwhile, peel and thinly slice the remaining ½ sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
- Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining ¼ teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar.
- Finish soup by topping with the curry butter, cilantro and sweet-potato chips.
- Enjoy!
Serving size: 305g Calories: 182 Fat: 8g Carbohydrates: 27g Sugar: 12g Sodium: 62mg Fiber: 4g Protein: 4g Cholesterol: 7mg
Recipe by Nutrition Twins at https://nutritiontwins.com/266-curried-sweet-potato-apple-soup/
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