Rating: 4.83 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lauren Grant
Source: Diabetic Living Magazine, Spring 2019

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Recipe Summary test

active:
35 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

345 calories; protein 12.6g; carbohydrates 37.4g; dietary fiber 8.4g; sugars 6.8g; fat 19.4g; saturated fat 4.3g; vitamin a iu 10785IU; vitamin c 7.5mg; folate 95mcg; calcium 87.9mg; iron 2.2mg; magnesium 90mg; potassium 699.2mg; sodium 593.7mg.
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