Curried Sweet Potato Soup

Curried Sweet Potato Soup
2-1/2 gal.


Ingredients Weights Measures
oil 1-1/2 oz. 6 Tbsp.
onions, finely chopped 1 lb. + 8 oz. 3 cups
curry powder 1/2 oz. 1 Tbsp.
ground cinnamon - 1-1/2 tsp.
Canned sweet potatoes, mashed 12 lb. 1-1/2 gal.
chicken broth 10 lb. + 8 oz. 1 gal. + 1-1/4 qt.
sour cream 2 lb. + 8 oz. 1-1/2 qt.
milk 3 lb. 1-1/2 qt.
Firmly packed brown sugar 6 oz. 3/4 cup
A.1. Original Sauce - 1 cup
salt (optional) - -
White pepper (optional) - -


HEAT oil in large stockpot on medium-high heat. Add onions, curry powder and cinnamon; mix well. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.

ADD sweet potatoes, chicken broth, sour cream, milk and brown sugar; stir with wire whisk until well blended. Cook until thoroughly heated, stirring occasionally. (Do not boil.)

STIR in steak sauce. Season wtih salt and pepper to taste.

Kraft Kitchens Tips

Garnish each serving with a dollop of sour cream and chopped green onions.
To increase the Asian flavor, substitute coconut milk for the regular milk.
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