SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 368.6
  • Total Fat: 21.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 540.2 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Curried Sweet Potato - Peanut Butter Soup calories by ingredient
Report Inappropriate Recipe

Curried Sweet Potato - Peanut Butter Soup

Submitted by: ANTIOCHIA


Number of Servings: 6

Ingredients

    1 cup chopped onion
    4 cloves garlic, minced (I used some dried garlic granules)
    1 tablespoon oil or water (I used coconut oil)
    2 tablespoons curry powder
    1/8 teaspoon cayenne pepper
    3 cups vegetable stock (I used water and vegetable bouillon)
    1 (15 oz.) can diced tomatoes
    4 cups peeled, diced yams or sweet potatoes
    1/2 cup peanut butter (I used more – maybe up to 3/4 cup)
    1 (14 oz.) can coconut milk (not “lite”)

    1/2 cup cilantro, chopped (optional – did not use)
    2 limes, quartered (optional – did not use)

Directions

In a large pot, over medium-high heat, sauté onion and garlic in oil (or water) until tender, 6-8 minutes. (I sautéed the onion longer over very low heat). Add curry and cayenne, and stir until fragrant, about 30 seconds. Add the stock and tomatoes; bring to boil. Stir in yams. Cover and simmer until yams are tender, about 20 minutes. In a medium bowl, stir the peanut butter until smooth. Gradually stir in the coconut milk. Pour the mixture into the pot and heat. Puree in a blender until smooth (or use an immersion blender). Garnish with cilantro and serve with lime wedges. Serves 6

Serving Size: Makes 6 servings of about 1-1/2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user ANTIOCHIA.






Great Stories from around the Web


Rate This Recipe