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Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 2 tablespoons red curry paste
- 2 tablespoons Sriracha sauce
- 2 teaspoons grated fresh ginger
- 1 teaspoon grated fresh garlic
- 4 cups peeled and diced sweet potatoes
- 2 cups peeled and diced carrots
- kosher salt and freshly ground black pepper to taste
- 3 cups vegetable broth
- 1 cup coconut milk
Directions
Step 1
Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
Step 2
Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat9g | 45% |
| Sodium826mg | 36% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber7g | 23% |
| Total Sugars11g | |
| Protein4g | |
| Vitamin C9mg | 47% |
| Calcium77mg | 6% |
| Iron3mg | 16% |
| Potassium674mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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