Thai Roasted Sweet Potato Soup
Loaded with nutritious ingredients, this comforting and flavorful soup is guilt-free and perfect for a cold day.
Servings: 6 people
Calories: 230kcal
Ingredients
- 1 pound sweet potatoes peeled and cubed
- 1 onion medium, roughly chopped
- 1/2 teaspoon yellow curry powder
- 1/4 teaspoon cumin
- 1/2 inch ginger root peeled and finely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 cup coconut milk canned
- 2 cups vegetable broth
- 1/2 cup water to water it down
Instructions
- Preheat the oven to 395 degrees F.
- On a baking pan, place the sweet potatoes, drizzle with extra virgin olive oil then sprinkle with salt and pepper. Bake for 30 minutes.
- Over medium heat, in a medium saucepan with extra virgin olive oil, sautè the onions then add the sweet potatoes. Cook for about 5 minutes.
- Add the curry, cumin and ginger then toss together for 1 minute.
- Pour the vegetable broth and lemon juice then let it boil. Simmer for about 5 minutes.
- Add the coconut milk and cook for another 5 minutes. Season with salt and pepper.
- Using an immersion blender, blend the soup until creamy. Adjust the consistency that you prefer with the water. Cook for 5 more minutes.
- Drizzle with extra virgin olive oil before serving.
Nutrition
Serving: 1.5cups | Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 153mg | Fiber: 5g | Sugar: 5g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9