Curried Sweet Potato Soup
tart apple, bacon and spinach salad
Creamy curried sweet potato soup is topped with pumpkin seeds (pepitas) for crunch. A fresh green salad on the side made with tart apples and crumbled bacon complements the soup's warm flavors.
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Cuisines
Ingredients
Curried Sweet Potato Soup:
- Onions - 1/2 , chopped
- Potatoes, sweet - 1 1/2 lbs , peeled and diced
- Bacon - 4 strips
- Red curry paste - 1 Tbsp (sub yellow)
- Stock, chicken or vegetable - 3 cups
- Coconut milk, light - 2 cups
- Pepitas / pumpkin seeds - 1/3 cup
Tart Apple, Bacon and Spinach Salad:
- Shallots - 1/2 clove , sliced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Apples, any tart, green-skinned variety - 1 , sliced
- Baby spinach - 3 oz
Nutrition Facts
Amount Per Serving
Calories
502
Just a moment...
% Daily Value
Total Fat
30g
46%
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Saturated Fat
12g
60%
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Trans Fat
0g
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Cholesterol
13mg
4%
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Sodium
689mg
29%
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Total Carbohydrate
49g
16%
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Dietary Fiber
9g
34%
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Sugars
15g
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Protein
15g
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Prep
- Chop onions. (Can be done up to 3 days ahead)
- Peel potatoes and cut into large cubes. (Can be done up to 3 days ahead)
- If making in a slow cooker: Heat a skillet or non-stick pan over medium-high heat. Add bacon and cook until crisp. Set aside on a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions and curry paste and saute until tender, 3 to 4 minutes. Combine onions, potatoes, stock and coconut milk in the bowl of a slow-cooker. Cook on high for 3 to 4 hours or low for 7 to 8 hours, until potatoes are tender.
- Make dressing - Slice shallots. Combine with vinegar, mustard, honey and olive oil. Season with salt and pepper. (Can be done up to 3 days ahead)
- Slice apples.
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Make
- If making on stovetop: Heat a Dutch oven over medium heat. Add bacon and cook until crisp. Set aside onto a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions and some salt and saute until tender, 3 to 4 minutes. Add curry paste and saute until vegetables are coated. Add potatoes, stock and coconut milk. Cover and simmer until potatoes are tender, ~20 minutes.
- When soup is finished cooking, blend with an immersion blender until smooth. Season with salt and pepper.
- Toss spinach and apples in dressing. Crumble bacon over top.
- Serve soup with pepita on top. Enjoy with salad on the side!
Nutrition Facts
Amount Per Serving
Calories
502
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
12g
60%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
13mg
4%
Just a moment...
Sodium
689mg
29%
Just a moment...
Total Carbohydrate
49g
16%
Just a moment...
Dietary Fiber
9g
34%
Just a moment...
Sugars
15g
Just a moment...
Protein
15g
Just a moment...
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Ratings
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