Velvety Sweet Potato Curry Soup

Preparation 5 mins Cook Time 60 mins
Serves 5     adjust servings


  • 2 large sweet potatoes (about 1 pound)
  • 2 pieces Udi's Gluten-Free Bread, cut into chunks
  • 2 1/2 cups hot vegetable broth
  • 2 cloves sliced garlic
  • generous 1/2 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • black sesame seeds, green onions, and olive oil for garnish


  1. Preheat oven to 400 degrees. Roast sweet potatoes on a sheet pan for 45-50 minutes, until completely soft and releasing caramelized liquid. Set aside.
  2. Heat broth to boiling on stovetop. Then add cubes of bread to a high speed blender and pour hot broth over the top, carefully. Let sit for 2 minutes. Remove sweet potatoes from skin. Add flesh to blender and discard flesh. Add garlic, curry powder, and salt. Blend on high speed for 20 seconds. Scrape down sides. Blend on high for 45 seconds, until completely smooth.
  3. Pour into bowls and top with garnishes.
© 2017 HeartBeet Kitchen. All rights reserved.