Recipes
Curried Sweet Potato Soup
(Serves 6)
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons curry powder
1 cup water
4 cups vegetable broth
5 cups cubed, peeled sweet potato
1 1/2 cups plain soy yogurt, divided
minced cilantro (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add
the onion and curry powder and sauté for 2 minutes. Add the water,
broth, and sweet potatoes. Cook for 30 minutes, or until the sweet
potatoes are tender. Place one-third of the sweet potato mixture
in a blender and process until smooth. Repeat the procedure with
the remaining sweet potato mixture in batches. Return the puréed
mixture to the saucepan. Bring the soup to a boil and remove from
heat. Stir in 1 cup of soy yogurt until blended. Top each serving
with about 1 tablespoon of soy yogurt and garnish with cilantro,
if desired.
Recipe from a PCRM Weight Loss Study Cooking Demonstration
contributed by Brie Turner-McGrievy, M.S.,
R.D.
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