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Ginger and Curry Sweet Potato Soup

Rated as 4 out of 5 Stars
 made it  |  0 reviews   |   photos

"This super simple soup packs amazing flavor and takes almost no time to make. I discovered it when I had a leftover can of sweet potato puree after Thanksgiving."
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18 m servings 267 cals
Original recipe yields 4 servings (4 cups)


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  • Prep

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  1. Melt butter in a large saucepan over medium-low heat. Stir in sweet potato puree and 1/2 cup chicken broth. Whisk in remaining broth, ginger, curry paste, and white pepper slowly. Cook and stir until heated through, about 10 minutes.
  2. Reduce heat to low; whisk in yogurt. Cook and stir until yogurt is heated through, 3 to 5 minutes more. Pour into a bowl; garnish with goat cheese.


  • Cook's Notes:
  • Substitute vegetable broth for the chicken broth if preferred.
  • Substitute plain yogurt for the Greek yogurt if preferred.

Nutrition Facts

Per Serving: 267 calories; 14.3 g fat; 30.8 g carbohydrates; 4.6 g protein; 38 mg cholesterol; 597 mg sodium. Full nutrition

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