A touch of spicy curry paste makes this sweet-potato soup sing. It is an obvious choice to serve with Asian food, but don’t overlook it for other meals as well. Try the soup with roasted turkey for Thanksgiving, serve it tonight with Pork Chops with Herb Rub (page 196), or warm up a fall picnic by sharing some of it from an insulated container.
Recipe information
Yield
Serves 4; 1 cup per serving
Ingredients
Preparation
Step 1
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
Step 2
Stir in the garlic. Cook for 1 minute, stirring constantly.
Step 3
Stir in the broth and sweet potatoes. Bring to a simmer. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the sweet potatoes are very tender. Stir in the curry paste.
Step 4
In a food processor or blender, process the soup in batches until smooth. Stir in the lime juice.
Nutrition Information
Step 5
(Per serving)
Step 6
Calories: 114
Step 7
Total fat: 2.5g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 1.5g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 77mg
Step 14
Carbohydrates: 21g
Step 15
Fiber: 3g
Step 16
Sugars: 5g
Step 17
Protein: 3g
Step 18
Calcium: 38mg
Step 19
Potassium: 360mg
Dietary Exchanges
Step 20
1 1/2 starch
