Curried Sweet Potato Soup

Add some zing to your next soup and salad entree! Infused with the rich, full-bodied flavor onions, garlic, and curry powder, this soup is a symphony for the senses!

Curried Sweet Potato Soup


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  1. Sarah O. Fagbenro

    Like to know how to prepare curried sweet potato soup

    • Curried Sweet Potato Soup
      Serves 6
      Mmmm… Warm soup on a cool night hits the spot! And this one has a ton of great nutrients that will keep your body happy and healthy.


      4 cups sweet potato (cubed)
      1 medium sweet onion (diced)
      2 celery ribs (diced)
      1 garlic clove (peeled & minced)
      ¼-inch fresh ginger (peeled and minced)
      ½ tsp curry powder
      ½ tsp coriander
      ¼ tsp cardamom
      ¼ tsp turmeric
      1 tsp Celtic or Himalayan salt (optional and to taste)
      Pinch of cayenne (optional)
      5 cups vegetable stock
      1 cup almond or coconut milk
      1 Tbsp raw coconut oil or butter


      Heat coconut oil in large pot and sauté onions and celery until onions are translucent.
      Add minced garlic and sauté briefly.
      Add remaining ingredients and bring to boil.
      Reduce heat and simmer for about 30 minutes or until sweet potatoes are tender.
      After soup has cooled sufficiently, place soup in a food processor with the “S” blade and puree in batches until smooth.
      If soup is too thick, add a little more stock.
      Serve with a large, colorful salad and a slice of your favorite whole grain bread or crackers.
      Organic ingredients, when available, are always recommended.

      By Rhonda Malkmus

  2. catherine lennon

    Was reading the article about the acrylamide in toasted bread…Is there a problem eating the bread not toasted? so the article says crackers are not good for us …we use the Brown Rice Crackers. What is your take on this?

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