Low calorie meal prep recipes

Creamy Sweet Potato Curry Soup Recipe

creamy sweet potato curry soup recipe

Creamy Sweet Potato Curry Soup Recipe

My creamy sweet potato curry soup recipe is another one I’ve been cooking for a long time. It is often requested by my dad, who I meal prep for as well! I love it because it’s just so easy to prepare. A little bit of chopping and then it all goes into a pot and after some cooking time, just puree it with a stick blender and finish it off with cream! You can’t really mess it up either since the ingredients end up pureed in the end. If you were to accidentally forget about the soup cooking on the stove (i have done this, oops) you wouldn’t be left eating a sad mushy soup all week!

I have an excuse for why I haven’t posted this tried and true recipe until now. Every time I cook it, its a week where I am scrambling for an easy recipe and dont have time to take pictures and measure out my ingredients properly. I usually just bang this recipe out on a late Sunday night and save my more time-consuming meal prep recipe for Monday when I have all morning to cook. Luckily this week I had a little time to do it, finally! Its a good week for it too since its raining a bit and we’re at the tail end of August, about to get ready for back to school. I hate to admit it but I’m READY for Fall! Bring on the soups, PSL’s (I had my first one yesterday #basic) and Cardigans!

If you love a cozy, creamy soup and you’re ready for Fall like me, give this beauty a try or Pin it for later!

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creamy sweet potato curry soup recipe pin



Creamy Sweet Potato Curry Soup Recipe

My delicious creamy sweet potato curry soup recipe is low calorie and very easy to make. It freezes well for enjoying weeks later.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: Soups
Servings: 10

Ingredients

  • 1/4 cup butter
  • 1 yellow onion chopped
  • 2 tbsp curry powder
  • 8 cups chicken broth
  • 1 1/2 lbs sweet potatoes peeled and chopped
  • 1 1/2 lbs carrots peeled and chopped
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 Fuji apple peeled and chopped
  • 1/4 cup honey
  • 2 cups heavy cream
  • 2-4 cups water optional for thickness.

Instructions

  • In a large pot over medium heat add the butter and allow to melt. Add the onion and sautee for 5 minutes until tender. Add the curry powder and cook, stirring often for 2 minutes.
  • Add chicken broth, sweet potatoes, carrots, salt and pepper and turn up the heat. bring to a boil, reduce heat to low and cover. Cook for 30 minutes until the veggies are very tender.
  • Add the apple and honey and cook for another 2 minutes and then with a stick blender puree the soup until totally smooth.
  • lastly, add the heavy cream and stir to combine. If you find the soup too thick add 2 to 4 cups of water. You should get about 2 cups per serving.

Notes

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NUTRITION INFORMATION

Yield: 10 servings
  • Amount Per Serving:
  • Calories: 330
  • Total Fat: 23.6g
  • Saturated Fat: 14.6g
  • Cholesterol: 81.7mg
  • Sodium: 607.7mg
  • Carbohydrates: 27.8g
  • Fiber: 4.2g
  • Sugar: 15.5g
  • Protein: 4.2g


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