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Time
45 min
Level
Basic
Author
eatingwell

Curried Sweet Potato & Peanut Soup

vegan
Note
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.
Instructions
1
Heat oil in a large pot over medium-high heat. Add diced onion and cook, stirring often, until softened and translucent, about 4 minutes.
2
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 chopped cilantro and lime juice. Serve with pumpkin seeds and lime wedges.
3
Stir in minced garlic, minced ginger, curry paste, and serrano ribs and seeds removed, minced; cook, stirring, for 1 minute. Stir in peeled and cubed (1/2-inch pieces) 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.
Micro nutrients
Total weight
394.31g
Carbs
40.88g
Dietary fiber
7.33g
Sugar
6.24g
Fats
17.73g
Saturated
4g
Poly
3.67g
Mono
6.04g
Trans
0.01g
Proteins
12.34g
Calcium
72.93%
Iron
121.29%
Magnesium
50.28%
Vitamin A
1401.08%
Vitamin C
83.27%
Vitamin D
0mg
Vitamin B6
4.6%
Vitamin B12
0mg
Cholesterol
1.25%
Sodium
98.74%
Potassium
104.29%
Percentages are based on a diet of 2000 calories a day.
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