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.
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Nutrition per serving
Estimated values per serving.
Ingredients
- 2 Tablespoons Neutral oil, such as canola or avocado
- 1 ½ cups Diced yellow onion
- 1 tablespoon Minced garlic
- 1 tablespoon Minced fresh ginger
- 4 tablespoons Red curry paste
- 1 Serrano chile (Ribs and seeds removed, minced)
- 1 pound Sweet potatoes, (Peeled and cubed (1/2-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
Method
- 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.
Make it fit your blood sugar goals
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Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.