Curried Sweet Potato Soup

Recipe created by Cara at Road 142

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!

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INGREDIENTS

• 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

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INSTRUCTIONS

1. In a large pot, heat olive oil and butter over medium heat. 

2. Add the onion and jalapeño, sauté until the onion is translucent, about 5 minutes.

3. Add garlic and cook for another 45 seconds, until fragrant. 

4. Add curry paste, ground cumin and stir until combined, about 1 minute.

5. Add broth, parsnips, sweet potatoes, lemongrass and salt. Stir and bring to a boil.

6. Cover and simmer on low until the vegetables are fork tender, about 20 minutes.

7. 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.

8. Once puréed, pour soup back into pot and add lime juice, Walnutmilk and fish sauce to taste.

9. Top with fresh cilantro, toasted sliced almonds, red pepper flakes and plain Greek yogurt.

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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%

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Curried Sweet Potato Soup

Sweet Potato and Red Curry Mariani Walnutmilk Soup topped with sliced almonds – it's just as delicious as it is beautiful!

prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients:

• 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

instructions

1. In a large pot, heat olive oil and butter over medium heat.
2. Add the onion and jalapeño, sauté until the onion is translucent, about 5 minutes.
3. Add garlic and cook for another 45 seconds, until fragrant.
4. Add curry paste, ground cumin and stir until combined, about 1 minute.
5. Add broth, parsnips, sweet potatoes, lemongrass and salt. Stir and bring to a boil.
6. Cover and simmer on low until the vegetables are fork tender, about 20 minutes.
7. 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 the lid. Blend on low and slowly increase the speed until soup is completely smooth. You can also use an immersion blender.
8. Once puréed, pour soup back into pot and add lime juice, Walnutmilk and fish sauce to taste.
9. Top with fresh cilantro, toasted sliced almonds, red pepper flakes and plain Greek yogurt.

Calories

244

Fat

11g

Sat. Fat

4g

Carbs

30g

Protein

4g

Sugar

10g

Trans Fat

0g

MUFA

2g

PUFA

1g

Cholesterol

5mg

Sodium

831mg

Potassium

241mg

Fiber

8g

Vitamin A

6%

Vitamin C

24%

Calcium

14%

Iron

10%

Created using The Recipes Generator