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Photo:Ali Redmond
Ali Redmond
Prep Time:35 minsAdditional Time:5 minsTotal Time:40 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:5 minsTotal Time:40 minsServings:6Yield:6 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1 ½cupsdiced yellow onion1tablespoonminced garlic1tablespoonminced fresh ginger4teaspoonsred curry paste (see Tip)1serrano chile, ribs and seeds removed, minced1poundsweet potatoes, peeled and cubed (1/2-inch pieces)3cupswater1cup"lite" coconut milk¾cupunsalted dry-roasted peanuts1(15 ounce) canwhite beans, rinsed¾teaspoonsalt¼teaspoonground pepper¼cupchopped fresh cilantro2tablespoonslime juice¼cupunsalted roasted pumpkin seedsLime wedges
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1 ½cupsdiced yellow onion
1tablespoonminced garlic
1tablespoonminced fresh ginger
4teaspoonsred curry paste (see Tip)
1serrano chile, ribs and seeds removed, minced
1poundsweet potatoes, peeled and cubed (1/2-inch pieces)
3cupswater
1cup"lite" coconut milk
¾cupunsalted dry-roasted peanuts
1(15 ounce) canwhite beans, rinsed
¾teaspoonsalt
¼teaspoonground pepper
¼cupchopped fresh cilantro
2tablespoonslime juice
¼cupunsalted roasted pumpkin seeds
Lime wedges
DirectionsHeat 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.TipsTip: 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.Originally appeared: Diabetic Living Magazine, Spring 2019
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.TipsTip: 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.
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.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)345Calories19gFat37gCarbs13gProtein
Nutrition Facts(per serving)
- 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.
