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Curried Sweet Potato Soup with Peanut Gremolata

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{ RS: 5 g }

prep time	25 minutes
total time	52 minutes + 10 minutes to cool
makes	6 servings (1 cup each)

    2 teaspoons walnut oil

    1 medium onion, chopped

    1 tablespoon grated fresh ginger

    1 tablespoon curry powder

1½ pounds sweet potatoes, peeled and cut into 1″ chunks

3½ cups reduced-sodium chicken broth

    2 tablespoons agave nectar

   ¼ cup light cream

    2 tablespoons fresh lemon juice

   ½ teaspoon salt

   ¼ cup lightly salted dry roasted peanuts, chopped

    3 tablespoons chopped fresh cilantro

    2 teaspoons grated fresh lemon zest

Heat the oil in a large pot over medium heat. Add the onion and ginger and cook, stirring occasionally, for 3 to 4 minutes, or until starting to soften. Stir in the curry powder and cook for 15 seconds, or until fragrant. Add the sweet potatoes, broth, and agave nectar and increase the heat to medium-high. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the potatoes are tender. Remove from the heat, stir in the cream, and let cool for 10 minutes.

Transfer the soup in batches to a blender and puree. Return to the pot and stir in the lemon juice and salt. The soup should be fairly thick. Keep warm.

Combine the peanuts, cilantro, and lemon zest in a small bowl. Divide the soup among 6 bowls, top each with some of the peanut mixture, and serve.

per serving 186 calories, 4 g protein, 29 g carbohydrates, 4 g fiber, 6.7 g fat (1.8 g saturated fat), 514 mg sodium