SWEET POTATO SOUP
This thick, colorful, and filling soup has a wonderful sweet flavor, yet the sugar levels are low..
PER SERVING: 242 CALS | 13.3G FAT | 9.8G SAT FAT | 27G CARBS | 7.2G SUGARS | 1.6G SALT | 3.8G FIBER | 3G PROTEIN
SERVES: 6 PREP: 25 MINS COOK: 30 MINS
1 tablespoon vegetable oil
1 onion, finely chopped
1-inch piece fresh ginger, peeled and finely chopped
1 teaspoon medium curry powder
1 teaspoon sea salt
3 sweet potatoes, coarsely chopped
1⅔ cups coconut milk
3¾ cups vegetable stock
juice of 1 lime
2 tablespoons coarsely chopped fresh cilantro, to garnish
1 Heat the oil in a large, heavy saucepan over medium–high heat. Add the onion and ginger and cook, stirring, for 5 minutes, or until soft. Add the curry powder and salt and cook, stirring, for an additional minute. Add the sweet potatoes, coconut milk, and stock, then bring to a boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes, or until the sweet potatoes are soft.
2 Puree the soup, either in batches in a blender or food processor, or using a handheld immersion blender. Return the soup to the heat, bring back up to a simmer, then stir in the lime juice. Transfer the soup to bowls and sprinkle with the cilantro.