Curried Sweet Potato Apple Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4 servings

Warm and comforting, this soup features sweet potatoes, tart apples, onion, curry powder and low-fat yogurt.

Ingredients

1 lb. sweet potatoes
8 oz. tart apple (Fuji, Honey Crisp or Gala)
1 tbsp. olive oil
2 cups onion, coarsely chopped
2 to 3 tsp. curry powder
1 3/4 cups vegetable broth
3/4 tsp. salt
1 3/4 cups unsweetened apple juice
6 oz. plain low-fat yogurt
3/4 cup croutons, optional

Steps

1. Pierce sweet potatoes and apples with fork tines.

2. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 mins. Remove apple; set aside until cool enough to handle.

3. Continue microwaving sweet potatoes on high until tender, about 4 to 5 mins more. Set aside until cool enough to handle.

4. Meanwhile, in large saucepan over medium heat, heat oil. Add onion and curry powder. Cook and stir until onion begins to brown, about 5 mins. Add broth. Bring to boil; reduce heat to low; simmer 5 mins.

5. Transfer broth mixture to food processor; reserve saucepan.

6. Halve sweet potatoes and apple. Remove apple core, scoop potato and apple pulp from skin. Add to processor.

7. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube. Transfer mixture to reserved saucepan.

8. Bring to boil over medium heat; whisk in plain yogurt. Reheat just until hot (do not boil). Serve topped with croutons, if desired.

Recipe by North Carolina Sweet Potato Commission

More From FoodService Director

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

FSD Resources