• 1 Rating

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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Recipe Summary

prep:
5 mins
cook:
13 mins
total:
18 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

267 calories; protein 4.6g 9% DV; carbohydrates 30.8g 10% DV; fat 14.3g 22% DV; cholesterol 38mg 13% DV; sodium 597.3mg 24% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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