This creamy Indian spiced soup gets its texture from puréed sweet potatoes rather than the usual heavy cream. It's a great make-ahead dish to feed a crowd, too.
- 1 TB extra virgin olive oil
- 2 cups chopped onion
- 1 tsp kosher salt
- 1 TB minced garlic
- 1 TB minced ginger
- 2 tsp curry powder
- ½ tsp garam masala
- 6 cups low sodium chicken broth
- 2 ½ lb sweet potatoes peeled and chopped (~5 medium or 7 ½ cups)
- 2 tsp lime juice
- 8 tsp chopped cilantro
Heat olive oil in a large nonstick soup pot over medium heat. Add onion and salt and cook, stirring often, for 10 minutes or until onion has softened.
Add garlic, ginger, curry powder, and garam masala and cook for 1 minute. Add chicken broth and sweet potatoes and bring to a boil.
Simmer for 15-20 minutes until sweet potato is soft. Transfer to a blender (or use an immersion blender in pot) to puree soup. Stir in lime juice and serve each bowl garnished with 1 tsp cilantro.