Healthy Lifestyle Diets Healthy Vegan Recipes Healthy Vegan Soup & Stew Recipes Healthy Vegan Vegetable Soup Curried Sweet Potato & Peanut Soup 4.7 (11) 11 Reviews 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. By Lauren Grant Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Additional Time: 5 mins Total Time: 40 mins Servings: 6 Yield: 6 cups Nutrition Profile: Heart Healthy Low-Calorie High Fiber Dairy-Free Diabetes Appropriate Vegetarian Vegan Low Sodium Soy-Free Healthy Aging Low Added Sugars Jump to Nutrition Facts Ingredients 2 tablespoons canola oil 1 ½ 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 (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 Directions Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 345 Calories 19g Fat 37g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 345 % Daily Value * Total Carbohydrate 37g 14% Dietary Fiber 8g 30% Total Sugars 7g Protein 13g 25% Total Fat 19g 25% Saturated Fat 4g 22% Vitamin A 10785IU 216% Vitamin C 8mg 8% Folate 95mcg 24% Sodium 594mg 26% Calcium 88mg 7% Iron 2mg 12% Magnesium 90mg 21% Potassium 699mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved