Recipes and Cooking Curried Sweet Potato and Peanut Soup 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 40 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 2 tablespoon canola oil 1 ½ cup chopped yellow onions 4 teaspoon red curry paste 1 tablespoon minced fresh ginger 3 cloves garlic, minced 1 fresh serrano pepper, seeded and finely chopped* 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces 3 cup water 1 cup canned unsweetened light coconut milk ¾ cup unsalted dry roasted peanuts 1 15 ounce can cannellini (white kidney) beans, rinsed and drained ¾ teaspoon salt ¼ teaspoon black pepper ¼ cup chopped fresh cilantro 2 tablespoon lime juice ¼ cup unsalted roasted pumpkin seeds (pepitas) Lime wedges Directions 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. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 345 Calories 19g Fat 37g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 345 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Sodium 594mg 26% Total Carbohydrate 37g 13% Total Sugars 7g Protein 13g Potassium 699mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.