Curried Sweet Potato Soup

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

This hearty soup features tart apples, onion, curry powder, apple juice and plain low-fat yogurt.

Ingredients

1 lb. sweet potatoes
1 large tart apple, such as Fuji, Honeycrisp or Gala
1 tbsp. olive oil
1 large onion, coarsely chopped
2 to 3 tsp. curry powder
1 14-oz. can vegetable broth
3⁄4 tsp. salt
13⁄4 cups unsweetened apple juice
6 oz. plain low-fat yogurt
3⁄4 cup croutons (optional)

Steps

1. Pierce sweet potatoes and apple with fork. Microwave on high until apple is very tender, about 6 to 7 minutes. Remove apple and set aside to cool. Continue microwaving sweet potatoes on high until tender, 4 to 5 minutes longer; set aside to cool.

2. Heat oil in large saucepan over medium heat. Add onion and curry powder; cook and stir until onion begins to brown, about 5 minutes. Add broth; bring to a boil. Reduce heat to low and simmer 5 minutes. Transfer to bowl of food processor.

3. Halve sweet potatoes and apple, removing apple core. Scoop potato and apple pulp from skin and add to food processor. Add salt. Whirl until very smooth, gradually adding apple juice through processor feed tube.

4. Transfer mixture back to saucepan and bring to boil over medium heat. Whisk in yogurt and reheat just until hot. Do not boil.

5. Serve topped with croutons, if desired.

Recipe by National Onion Association

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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