Curried Sweet Potato & Peanut Soup

Curried Sweet Potato & Peanut Soup

2 Reviews
From: Diabetic Living Magazine, Spring 2019

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

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

  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
  • 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:

Reviews 2

July 21, 2019
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By: H. Nero
This dish is delicious! That mixture of coconut milk, peanuts along with the ginger,etc. was creamy, savory. Just delicious.
March 08, 2019
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By: julesok2
sweet, spicy, tastes heathly and filling. ginger makes it taste refreshing.
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