1.6 KiB
1.6 KiB
Curried Sweet Potato & Peanut Soup
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Yields: 6 servings
- 2 tablespoons oil
- 1 1/2 cups yellow onion, diced
- 1 tablespoon garlic, diced
- 4 teaspoons red curry paste
- 1 serrano chile, seeded and minced
- 1 pound sweet potato, peeled, 1cm cubed
- 3 cups water
- 1 cup coconut milk
- 3/4 cup unsalted peanuts
- 1 x 15oz can white beans (1/2 cup dried beans, cooked)
- 3/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 cup unsalted pumpkin seeds
- lime wedges
- Saute onions
Heat oil in large pot over medium-high heat. Add onion and cook until translucent (about 4 minutes).
- Simmer
Stir in garlic, ginger, curry paste, and serrano. Cook for 1 minute. Stir in sweet potatoes and water, bring to a boil. Reduce heat to medium-low and simmer, partially covered, until sweet potatos are soft (10 to 12 minutes).
- Blend
Transfer half of of the soup into a blender with coconut milk and peanuts. Puree.
- Combine
Return puree mixture to pot. Stir in beans, salt, and pepper. Heat through. Remove from heat. Stir in cilantro and lime juice.
- Serve
Portion 1 cup per bowl. Garnish with pumpkin seeds and lime wedges.
Nutrition information
Per Serving:
- 345 calories
- protein 12.6g
- carbohydrates 37.4g
- dietary fiber 8.4g
- sugars 6.8g
- fat 19.4g
- saturated fat 4.3g
- vitamin a 10785iu
- vitamin c 7.5mg
- folate 95mcg
- calcium 87.9mg
- iron 2.2mg
- magnesium 90mg
- potassium 699.2mg
- sodium 593.7mg