For a bowl of fall comfort, make a pot of this vegetarian soup. Coconut milk helps balance out the heat from red curry paste and a fresh chile pepper in this addicting soup recipe.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

total:
40 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. Dutch oven heat oil over medium-high. Add onions; cook 4 minutes or until softened and translucent, stirring frequently.

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  • Add curry paste, ginger, garlic, and chile pepper; cook and stir 1 minute. Stir in sweet potatoes and the water. Bring to boiling; reduce heat. Simmer, partially covered, 10 to 12 minutes or until sweet potatoes are tender. Cool slightly.

  • In a blender combine half of the potato mixture, the coconut milk, and peanuts. Cover and blend until smooth. Return to remaining mixture in Dutch oven. Stir in beans, salt, and pepper; heat through. Remove from heat. Stir in cilantro and lime juice. Top servings with pumpkin seeds and serve with lime wedges.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

345 calories; fat 19g; saturated fat 4g; carbohydrates 37g; insoluble fiber 8g; sugars 7g; protein 13g; sodium 594mg; potassium 699mg.
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