Introduction

Recipes by Dish Type
Recipes by Source

Herbs

Measurement Conversions
Recipe Search

Submit Your Recipe

PCRM PCRM (Physicians Committee for Responsible Medicine) is a nonprofit organization supported by physicians and laypersons working together for compassionate and effective medical practice, research, and health promotion. Please click here to learn more about this wonderful organization.

Reprinted with permission from PCRM.

Curried Sweet Potato Soup
(Serves 6)

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons curry powder
• 1 cup water
• 4 cups vegetable broth
• 5 cups cubed, peeled sweet potato
• 1 1/2 cups plain soy yogurt, divided
• minced cilantro (optional)

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and curry powder and sauté for 2 minutes. Add the water, broth, and sweet potatoes. Cook for 30 minutes, or until the sweet potatoes are tender. Place one-third of the sweet potato mixture in a blender and process until smooth. Repeat the procedure with the remaining sweet potato mixture in batches. Return the puréed mixture to the saucepan. Bring the soup to a boil and remove from heat. Stir in 1 cup of soy yogurt until blended. Top each serving with about 1 tablespoon of soy yogurt and garnish with cilantro, if desired.

Source

Recipe from a PCRM Weight Loss Study Cooking Demonstration contributed by PCRM staff dietitian Brie Turner-McGrievy, M.S., R.D.