Heart of the Home: Sweet Potato Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be more nutritious and flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: carrots

Both alternatives provide a similar texture and sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often less expensive.

Heat olive oil in a pot over medium heat until warm.

Add about 1 cup of chopped onions and stir to soften quickly.

Season with coarse kosher salt while stirring the onions.

Pre-cook sweet potatoes by peeling, dicing, and boiling until fork tender.

Add pre-cooked sweet potatoes to the pot with onions.

Add 1 teaspoon of chopped garlic to the pot.

Stir in 2 tablespoons of curry powder and mix well with the other ingredients.

Add approximately 4 cups of chicken stock, starting with 2 cups and adding more as needed.

Bring the mixture back up to temperature.

Use a stick blender to puree the soup until smooth, being cautious of splatter.

If using a regular blender, vent the lid and pulse to avoid explosions.

Add 2 cups of heavy cream to the blended soup and mix well.

Adjust thickness by adding more stock if necessary.

Serve the soup garnished with French fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens