Hands On: 15 minutes
Total Time: 50 minutes
Serves: 20

Ingredients

2 tbspvegetable oil
1 lbonions, peeled and chopped (about 3 large)
4 lbsweet potatoes, peeled and chopped
2 tbspcurry powder
4garlic cloves, minced
2 tbspminced fresh ginger
¾ cupDr. Oetker Low Sodium Chicken Soup Base
¼ cup to ½ cup10% cream (optional)
½ cupfinely chopped fresh cilantro

Directions

  • Heat oil in large pot set over medium heat; cook onions for 8 to 10 minutes or until golden and tender. Stir in sweet potatoes, curry powder, garlic and ginger; cook for 3 to 5 minutes or until fragrant.
  • Stir in Low Sodium Chicken Soup Base and 16 cups water; bring to boil. Reduce heat to medium-low; cover and simmer for about 20 minutes or until sweet potatoes are very tender. Using immersion blender, purée soup.
  • Stir in cream (if using); cook for 3 to 5 minutes or until heated through. Ladle 1 cup soup into each bowl. Garnish with cilantro.

Chef’s Tips:

  • Alternatively, garnish soup with green onion, toasted coconut or a dollop of yogurt if desired.
  • For a chunky soup, mash sweet potatoes by hand with a potato masher.