January is the coldest month of the year, so what better time to make a Southwest-inspired soup that’s delicious and good for you? Fire up your taste buds and give this curried sweet potato soup a try.
- 1 Tbsp extra-virgin olive oil
- 4 cups onions, chopped
- 1 tsp kosher salt
- 1 Tbsp garlic, minced
- 1 Tbsp ginger root, minced
- 2 tsp curry powder
- 1⁄2 tsp garam masala
- 6 cups reduced-sodium chicken broth
- 2 1⁄2 pound uncooked sweet potatoes, peeled, chopped (about 5 medium)
- 2 tsp fresh lime juice
- Optional: 8 tsp fresh cilantro, chopped
- Heat oil in a large nonstick pot over medium heat.
- Add onion and salt; cook, stirring often, until onion has softened, about 10 minutes.
- Add garlic, ginger, curry powder and garam masala; stir and cook for 1 minute.
- Add broth and potatoes; bring to a boil.
- Reduce heat to medium-low; simmer until potato is soft, about 15 to 20 minutes.
- Puree soup in pot using an immersion blender (or transfer to a blender and puree in batches).
- Stir in lime juice and serve each bowl garnished with cilantro, if desired.
Yields about 1 cup per serving, 8 servings
Recipe and image courtesy of Weight Watchers Arizona.