Curried Sweet Potato Soup


2 tablespoons butter
1 tablespoon olive oil
1/2 onion, chopped (about ˝ cup)
5 to 6 sweet potatoes, peeled and diced
1 tablespoon curry powder
4 cups chicken stock, vegetable stock or water
3/4 cup orange juice
1/2 teaspoon salt, or more to taste freshly ground black pepper
1/2 cup sour cream (optional)
3 tablespoons chopped fresh parsley


Melt the butter along with the olive oil in a stockpot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes. The onion should be translucent, not brown.
Add the sweet potatoes and curry powder, and continue to cook for another 6 to 8 minutes. Add the chicken stock, vegetable stock or water and continue to simmer for another 20 minutes. Stir in the orange juice.

Using a blender, food processor, food mill or immersion blender, puree the soup until no lumps remain and the soup is smooth. Return the soup to the stovetop and thin the soup with water until you’ve reached the desired consistency. Add salt and freshly ground black pepper. Serve with a dollop of sour cream and chopped parsley to garnish.

 Serving size:  6-8

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