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Creamy Curried Sweet Potato Soup

A creamy sweet potato soup that's super flavorful thanks to roasting the sweet potatoes. Thickened with leftover gluten-free bread, no cream!
Author: Amanda Paa
Yield: 5 servings
Prep Time :5 minutes
Cook Time :1 hour
Total Time :1 hour 5 minutes

Ingredients

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

Instructions 

  • 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.
  • 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 skin.
  • 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. Stir in sesame oil.
  • Pour into bowls and top with garnishes.