A few folks have requested one of my favorite recipes. This past fall I must've made this recipe a dozen times. Mind you, each time I make it I end up with about 5 days of soup. My body must've loved all of the antioxidants (sweet potatoes are loaded with Beta Carotene and Vitamin C.)
Quick Lesson:
Free radicals - unstable and dangerous oxygen molecules
Antioxidants - "shields" or natural compounds that defend against free radicals
The goal is to have the free radicals attack the antioxidants in your body instead of your healthy cells. This means you have to make sure you're consuming antioxidants in the first place. Hence, curried sweet potato soup...
Curried Sweet Potato Soup
Copied from The Survivor's Handbook - The Cancer Porject
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons curry powder
1 cup water
4 cups vegetable broth
5 cups peeled, cubed sweet potato
1.5 cups plan soy yogurt (optional but adds good creaminess - i tried to use
Heat the olive oil in large saucepan over medium-high heat. Add the onion and curry powder and saute for 2 minutes.
Add the water, broth and sweet potatoes. Cook for 30 minutes or until sweet potatoes are tender.
Place one third of the sweet potato mixture in a blender and process until smooth. Repeat the procedure with the remaining sweet potato mixture in batches.
Return the pureed mixture to the saucepan. Bring to a boil and remove from heat. Stir in one cup of the yogurt until blended.
Top each serving with a tablespoon of the yogurt - garnish with cilantro.
I like my soup creamy and mushy so I definitely blend it all the way, but you can leave it chunkier if desired. The first time I made this I tried fat free plain yogurt which did not blend well with the sweet potato mixture. I then tried low fat sour cream and it worked really well.
Delicious and nutritious.
