Curried Sweet Potato Soup
- 1 Vidalia onion, chopped
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 1 tbsp olive oil
- 1 lb sweet potatoes, peeled and chopped
- 1 lb butternut squash, peeled and chopped
- 6 cups low-sodium vegetable broth
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp fresh lemon juice
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (1 lb)
- Celery (2 stalks)
- Cilantro, fresh (1/4 cup)
- Garlic (1 clove)
- Sweet potatoes (1 lb)
- Vidalia onion (1)
- Canned Goods
Vegetable broth, low-sodium (6 cups)
- Cooking & Baking
- Curry powder (2 tsp)
- Olive oil (1 tbsp)
- Turmeric (1/2 tsp)
- Drinks
- Lemon juice, fresh (1 tsp)
- Dairy
- Greek yogurt, nonfat plain (1/2 cup)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published June 27, 2012 (8 months ago).
13 people saved this recipe.
