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Sweet potato curry soup with pita bread stalks
 
 
8 ServingsPTM30 min

Sweet potato curry soup with pita bread stalks


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Directions

  1. Boil the sweet potatoes and onion in the vegetable stock in about 20 minutes.
  2. Add the curry paste or curry powder and puree with a hand blender until smooth. Season with salt and pepper.
  3. Mix the sunflower oil with the cumin powder and a pinch of salt. Cut the pita bread into strips and roll them through the cumin oil. Bake them crispy in the oven.
  4. Serve the soup in glasses with a spoonful of yogurt, some finely chopped parsley and pita bread stalks.

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Nutrition

0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g

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