Curried Sweet Potato & Peanut Soup
In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein--1 ounce has 7 grams.
Ingredients
- 2 tablespoons neutral oil, such as canola or avocado
- 1 ½ cups diced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 4 teaspoons red curry paste (see tip)
- 1 serrano chile, ribs and seeds removed, minced
- 1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
- 3 cups water
- 1 cup "lite" coconut milk
- ¾ cup unsalted dry-roasted peanuts
- 1 (15 ounce) can white beans, rinsed
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- ¼ cup unsalted roasted pumpkin seeds
- lime wedges