Spicy Sweet Potato Soup with Chicken

This zesty soup can help give your immune system a boost.

February 4, 2011

Save time in the kitchen by substituting 2 1/2 cups baby carrots for the whole carrots in this recipe. To add a bit of spicy zest to the soup, stir in some red or green hot-pepper sauce.

Serves: 4
Prep: 13 min
Cook: 32 min
Total: 45 min


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground curry powder
  • 1 teaspoon ground ginger
  • 4 carrots, sliced
  • 1 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 32 ounces chicken broth, divided
  • 7 to 9 ounces baby spinach
  • 12 ounces cooked chicken breast, shredded (about 3 cups)

1. Heat the oil in a large saucepan over medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until lightly browned. Stir in the garlic, curry powder, and ginger. Cook for 1 minute or until fragrant.

2. Stir in the carrots, sweet potatoes, and 3 cups of the broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the carrots and sweet potatoes are tender.

3. Transfer to a food processor, working in batches if necessary. Puree the hot mixture until smooth. Return to the saucepan and add the spinach and the remaining 1 cup of broth. Bring to a simmer.

4. Remove from the heat. Divide among 4 bowls and top with the chicken. Sprinkle with freshly ground pepper to taste.

Nutritional Facts per serving
Calories     367.6 cal
Fat     11 g
Saturated fat     2.3 g
Cholesterol     67.6 mg
Sodium     334.9 mg
Carbohydrates     37.7 g
Total sugars     11.4 g
Dietary fiber     8.7 g
Protein     30.5 g


Courtesy of the Rodale Recipe Finder.

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