Curried Sweet Potato & Peanut Soup

In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein—1 ounce has 7 grams.


Ingredients 6 Servings

  • 2 tablespoons canola oil

  • 1½ cups diced yellow onion

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • 4 teaspoons red curry paste (see Tip)

  • 1 serrano chile, ribs and seeds removed, minced

  • 1 pound sweet potatoes, peeled and cubed ( ½-inch pieces)

  • 3 cups water

  • 1 cup "lite" coconut milk

  • ¾ cup unsalted dry-roasted peanuts

  • 1 (15 ounce) can white beans, rinsed

  • ¾ teaspoon salt

  • ¼ teaspoon ground pepper

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons lime juice

  • ¼ cup unsalted roasted pumpkin seeds

  • Lime wedges





Preparation

Prep 35 m Ready In 40 m

  1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.

  2. Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.

  3. Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

  • Tip: You can find red curry paste in the Asian section of many grocery stores, packaged in a small glass jar.

  • To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.



Nutrition information

Serving size: 1 cup

  • Serving size: 1 cup

  • Per serving: 345 calories; 19 g fat(4 g sat); 8 g fiber; 37 g carbohydrates; 13 g protein; 95 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 10,785 IU vitamin A; 8 mg vitamin C; 88 mg calcium; 2 mg iron; 594 mg sodium; 699 mg potassium

  • Nutrition Bonus: Vitamin A (216% daily value), Folate (24% dv)

  • Carbohydrate Servings: 2½

Source: http://www.eatingwell.com/recipe/270555/curried-sweet-potato-peanut-soup/

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