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


Credit: Jacob Fox

Recipe Summary

40 mins
6 cups


Ingredient Checklist


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.

  • 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.


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.