Slightly Curried Sweet Potato Soup
I started with a few recipes, and added my own touches. This recipe could easily stay vegetarian if you so choose. I primarily am adding it here to calculate the nutritional info for my own needs, but this was AMAZING soup, even for mid-Summer!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 4 tablespoons sour cream
- 1 teaspoon curry powder
- 2 cloves fresh garlic, peeled minced
- 14 ounces coconut milk
- 2 teaspoons lime juice
- 32 ounces low sodium chicken broth
- 2 pounds sweet potato chopped (1/2 inch)
- 1 medium onion chopped (1/2 inch)
- 1 pound kielbasa
- Carbohydrate 58.6652070733601 g
- Cholesterol 87.252876598 mg
- Fat 28.7018388559847 g
- Fiber 7.37546889514996 g
- Protein 20.1260367326659 g
- Saturated Fat 13.6081820425511 g
- Serving Size 1 1 Serving (710g)
- Sodium 1611.44648266459 mg
- Sugar 51.2897381782101 g
- Trans Fat 2.37681687235147 g
- Calories 575 calories
Bring broth to boil Add onion, garlic, sweet potato and curry powder. Boil until soft (15 - 20 mins) While vegetables are cooking, broil 1 pound of kielbasa cut into bite-size pieces until brown and bubbly. Keep warm. Back to the soup, once vegetables are soft, hit with stick blender until smooth. Add coconut milk and any salt and pepper you wish. Serve with crispy kielbasa bites, a dollop of sour cream and a bit of lime juice.
