Got leftover sweet potatoes? Toss them in this spicy curry soup! This warm, cozy fall recipe is a great way to use up some of your Thanksgiving leftovers, since you only need five more ingredients and a few pantry staples to toss it together.

Anna Kovel
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Ingredients

Directions

  • In a 4- to 5-quart saucepan heat 2 Tbsp. vegetable oil over medium. Add leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute; stir in sweet potatoes, coconut milk, 3 cups water, and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove from heat. Let cool slightly.

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  • Using an immersion blender, blend until smooth. Stir in lime zest and juice; heat through. If desired, drizzle with olive oil, sprinkle with black pepper, and top with cilantro. Serves 6.

Nutrition Facts

330 calories, (10 g saturated fat, 3 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 540 mg sodium, 44 g carbohydrates, 6 g fiber, 14 g sugar, 4 g protein.

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