Ginger and Curry Sweet Potato Soup

This super simple soup packs amazing flavor and takes almost no time to make. I discovered it when I had a leftover can of sweet potato puree after Thanksgiving.

• Preparation Time: 5 mins
• Cooking Time: 13 mins
• Total Time: 18 mins
• Calories: 267 Calories

Ingredients

• ¼ cup butter
• 2 teaspoons ground ginger
• 1 ½ cups chicken broth
• ½ teaspoon ground white pepper
• 2 tablespoons crumbled goat cheese, or to taste
• ¼ cup Greek yogurt
• 1 (16 ounce) can sweet potato puree
• 1 ½ teaspoons red curry paste

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium-low heat. Stir in sweet potato puree and 1/2 cup chicken broth. Whisk in remaining broth, ginger, curry paste, and white pepper slowly. Cook and stir until heated through, about 10 minutes.

Step 2

Reduce heat to low; whisk in yogurt. Cook and stir until yogurt is heated through, 3 to 5 minutes more. Pour into a bowl; garnish with goat cheese.