Curried Sweet Potato Soup

Source:
Course: Dinner
Preperation time: 10min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Olive Oil 0 0 0 0 3 3 30 30
1 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
1/2 cup Greek Yogurt 3 3 1 1 0 0 17 17
1/4 cup Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
2 Teaspoon(s) Curry Powder 0 0 1 1 0 0 3 3
1/2 Teaspoon Turmeric 0 0 0 0 0 0 1 1
1/2 Teaspoon Lemon Juice 0 0 0 0 0 0 0 0
1 Pound Sweet Potato, Peeled and Chopped 2 2 23 23 0 0 98 98
1 Pound Butternut Squash, Peeled and Chopped 1 1 13 13 0 0 51 51
6 cup(s) Vegetable Broth 0 0 5 5 0 0 18 18
1 Medium Vidalia Onion, Chopped 0 0 3 3 0 0 11 11
2 Stalk(s) Celery, Chopped 0 0 1 1 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 6 46 4 233
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Instructions

  1. In a large pot over medium-high, sauté onion, garlic and celery in oil until soft, about 5 minutes. 
  2. Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20 to 25 minutes.
  3. Remove from heat, cool slightly and transfer mixture to a blender or food processor. Purée until smooth. 
  4. Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.
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