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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.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 15g; saturated fat 10g; carbohydrates 44g; mono fat 1g; poly fat 3g; insoluble fiber 6g; sugars 14g; protein 4g; vitamin a 34741.2IU; vitamin c 33.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.4mg; folate 20.7mcg; sodium 540mg; potassium 544mg; calcium 75mg; iron 2.8mg.
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