Sweet Potato Soup

Creamy and delicious, this Sweet Potato Soup is super simple with a hint of curry and nutmeg. It is perfect as a starter, or serve it up with fresh bread for a comforting dinner.

Course Soup

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 318kcal

Author Deborah Harroun

Ingredients

1 1/2 pound sweet potatoes about 2 large potatoes
2 cups chicken broth divided
1 tablespoon butter
1 tablespoon all-purpose flour
1/8 teaspoon curry powder
Dash of freshly grated nutmeg
1 (12 oz) can low fat evaporated milk

Instructions

Preheat the oven to 400ºF. Pierce the potatoes in several places with a fork and roast in the oven until they are tender, 45 minutes to an hour. Remove the potatoes from the oven and let the potatoes cool slightly.
When cool enough to handle, remove the potatoes from the skin and place the potatoes in a blender along with 1 cup of the chicken broth. Blend until smooth.
In a soup pan, melt the butter. Whisk in the flour and let the mixture cook for a minute or two. Whisk in the curry powder and the nutmeg. Slowly whisk in the evaporated milk, followed by the remaining cup of chicken broth. Stir in the sweet potato mixture.
Continue to cook until heated through, about 5 minutes.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition