Curried Sweet Potato Soup
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6 to 8
Sweet Potato and Red Curry Mariani Walnutmilk Soup topped with sliced almonds – it's just as delicious as it is beautiful!
2 tablespoons olive oil
2 tablespoons butter
2 small yellow onions, chopped
4 cloves garlic, minced
2 small jalapeños, minced
3 tablespoons prepared red curry paste
1 teaspoon ground cumin
1 stalk of lemongrass, cut in half
2 cups diced peeled parsnips (about 2 large parsnips)
4 cups diced sweet potatoes (about 2 large sweet potatoes)
4 cups vegetable or chicken broth
1/2 cup fresh lime juice
2 cups Mariani Unsweetened Walnutmilk
2 tablespoons fish sauce
Kosher salt, to taste
Freshly ground black pepper
Fresh cilantro, toasted sliced almonds, red pepper flakes and plain Greek yogurt for serving
In a large pot, heat olive oil and butter over medium heat.
Add the onion and jalapeño, sauté until the onion is translucent, about 5 minutes.
Add garlic and cook for another 45 seconds, until fragrant.
Add curry paste, ground cumin and stir until combined, about 1 minute.
Add broth, parsnips, sweet potatoes, lemongrass and salt. Stir and bring to a boil.
Cover and simmer on low until the vegetables are fork tender, about 20 minutes.
Let cool for a few minutes and then blend until smooth and creamy. Use a folded towel to cover the feed tube on top of the blender to prevent hot steam from escaping from the lid. Blend on low and slowly increase the speed until soup is completely smooth. You can also use an immersion blender.
Once puréed, pour soup back into pot and add lime juice, Walnutmilk and fish sauce to taste.
Top with fresh cilantro, toasted sliced almonds, red pepper flakes and plain Greek yogurt.
Nutritional Analysis Per Serving:
Calories: 244, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, MUFA: 2g, PUFA: 1g, Cholesterol: 5mg, Sodium: 831mg, Potassium: 241mg, Carbohydrates: 30g, Fiber: 8g, Sugar: 10g, Protein: 4g, Vitamin A: 6%, Vitamin C: 24%, Calcium: 14%, Iron: 10%