Spicy Curried Sweet Potato Soup (Paleo and GF Approved)
Ingredients20 m servings 340 cals
- Combine sweet potatoes and beef broth in a pot; cook over medium-high heat until tender, 5 to 10 minutes. Mash sweet potatoes into the broth using a potato masher.
- Mix coconut milk, shallot, maple syrup, curry powder, sea salt, chili powder, and paprika into sweet potato mixture; cook and stir until heated through, 5 to 10 minutes. Reduce heat to low and blend soup with a hand blender until smooth.
- Cook's Notes:
- For vegetarian eaters, you could substitute the beef broth with vegetable broth.
- For those avoiding sodium in their diet, choose a low-sodium broth and cut the 1 teaspoon of sea salt down to 1/2 teaspoon.
Per Serving: 340 calories; 12.8 g fat; 53.3 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 968 mg sodium. Full nutrition
ReviewsRead all reviews 9
Delicious! Didn't have curry so just used other spices in recipe. It couldn't have suited me better! Will make again as its quick and easy.
Yummy! The 20 minute prep time is very optimistic though, 40 minutes is more realistic.
This soup was very rich in flavor and quite spicy, which was a nice surprise. We used agave instead of the maple syrup.