alpenglow acupuncture

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Curried Sweet Potato Soup

From Clean Eating, here is a warm, delicious soup:


  • 1 Vidalia onion, chopped

  • 1 clove garlic, minced

  • 2 stalks celery, chopped

  • 1 tbsp olive oil

  • 1 lb sweet potatoes, peeled and chopped

  • 1 lb butternut squash, peeled and chopped

  • 6 cups low-sodium vegetable broth

  • 2 tsp curry powder

  • 1/2 tsp turmeric

  • 1 tsp fresh lemon juice

  • 1/2 cup nonfat plain Greek yogurt

  • 1/4 cup chopped fresh cilantro


  1. In a large pot over medium-high heat, sauté onion, garlic and celery in oil until soft, about 5 minutes.

  2. Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20 to 25 minutes.

  3. Remove from heat, cool slightly and transfer mixture to a blender or food processor. Purée until smooth.

  4. Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.

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