Curried Sweet Potato Soup

Add this something flavorful to your Indian cuisine night. Enjoy this curried sweet potato soup – a distinctive side dish made ready in 35 minutes.

  • prep time 15 min
  • total time 35 min
  • ingredients 10
  • servings 8

Ingredients

2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
2
cups coarsely chopped onions
2
to 3 garlic cloves, minced
3
teaspoons curry powder
2
teaspoons paprika
1
(18-oz.) can vacuum-packed sweet potatoes, chopped
1
(15-oz.) can garbanzo beans, drained
1
(14.5 or 16-oz.) can whole tomatoes, undrained, cut up
2
tablespoons frozen orange juice concentrate, thawed
1/3
cup chopped fresh parsley
  • 1 Spray nonstick Dutch oven with nonstick cooking spray. Add 1/4 cup of the broth; bring to a boil over medium-high heat. Add onions and garlic; cook 2 to 3 minutes or until liquid has almost evaporated, stirring frequently.
  • 2 Stir in curry powder and paprika. Add remaining broth and all remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until sweet potatoes begin to fall apart. Mash any remaining chunks of sweet potato with back of spoon. Stir in parsley.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    150
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    6g
    6%
      Sugars
    15g
    15%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    120%;
    Vitamin C
    45%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate;
    *Percent Daily Values are based on a 2,000 calorie diet.
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