Curried Sweet Potato Soup with Lime and Cilantro


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


  1. Heat oil in a large nonstick pot over medium heat.
  2. Add onion and salt; cook, stirring often, until onion has softened, about 10 minutes.
  3. Add garlic, ginger, curry powder and garam masala; stir and cook for 1 minute.
  4. Add broth and potatoes; bring to a boil.
  5. Reduce heat to medium-low; simmer until potato is soft, about 15 to 20 minutes.
  6. Puree soup in pot using an immersion blender (or transfer to a blender and puree in batches).
  7. 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.

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