Sweet Potato Soup

Vicki H


I saw this in a Better Homes and Gardens magazine. Tried it, and we really like it. The more we ate of it, the better we liked it. Very different flavor for a "soup"

This has a sweet,tangy, savory flavor.

Its a creamy soup - without the milk or cream!

★★★★★ 2 votes
Depends - 2 to 5
15 Min
10 Min


baked sweet potatoes ( or microwaved)
2 Tbsp
onion - chopped
1 Tbsp
olive oil
carrot - sliced
2 tsp
curry powder
1 can(s)
15 oz. chicken broth (or homemade)
1 pinch
cayenne pepper
3/4 to 1 c
orange juice (fresh, frozen, etc...)
plain yogurt and/or croutons, green onions (optional topping)


1SORRY NO PHOTO - Should have taken one when I made this last week.

In saute pan, or 2qrt or larger pot - cook onion and carrots in olive oil, until softened, but not brown.
2Add curry powder - cook another minute.
3Add the can of chicken broth and cayenne pepper - bring to boil. reduce heat - cook 5 minutes.
4Add the orange juice - and Scoop out potatoes from skins and mash slightly.add to pot. (If you have left-over baked sweet potatoes that is great.)

Heat through.
5Use an immersion blender or a blender to puree to desired consistency. Season to taste, if you need salt/pepper.

Optional: Serve and top each bowl with yogurt and/or croutons - green onions.