2019-02-01_Diabetic_Living

Curried Sweet Potato
& Peanut Soup

ACTIVE: 35 min. TOTAL: 40 min.
TO MAKE AHEAD: Refrigerate soup for up to
3 days. Reheat before serving.
37g CARB

In this fl avorful soup, sweet potatoes sim-
mer in a quick coconut curry, resulting in
a creamy, thick broth punctuated by notes
of garlic and ginger.

2 Tbsp. canola oil
1½ cups diced yellow onion
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
4 tsp. red curry paste (see Tip)
1 serrano chile, ribs and seeds
removed, minced

1 lb. sweet potatoes, peeled and

cubed (½-inch pieces)

3 cups water

1    cup    “lite”  coconut milk

¾ cup unsalted dry-roasted peanuts

1 15-oz. can white beans, rinsed

¾ tsp. salt

¼ tsp. ground pepper

¼    cup    chopped fresh   cilantro

2 Tbsp. lime juice

¼ cup unsalted roasted pumpkin

seeds

Lime wedges

1. Heat oil in a large pot over medi­
   um­high heat. Add onion and cook,
   stirring often, until softened and trans­
   lucent, about 4 minutes.


2. Stir in garlic, ginger, curry paste, and

serrano; cook, stirring, for 1 minute. Stir

in sweet potatoes and water; bring to a

boil. Reduce heat to medium­low and

simmer, partially covered, until the sweet

potatoes are soft, 10 to 12 minutes.

3. Transfer half of the soup to a blender,
   along with coconut milk and peanuts;
   puree. (Use caution when pureeing hot
   liquids.) Return to the pot with the re­
   maining soup. Stir in beans, salt, and
   pepper; heat through. Remove from the
   heat. Stir in cilantro and lime juice. Serve
   with pumpkin seeds and lime wedges.

SERVES 6: 1 cup each

CAL 345, CARB 37g (fi ber 8g, sugars 7g), FAT 19g

(sat. fat 4g), PROTEIN 13g, CHOL 0mg, SODIUM

594mg, POTASSIUM 699mg.

TIP: You can fi nd red curry paste in the

Asian section of many grocery stores,

packaged in a small glass jar.

Nourish

We love peanuts for

their inexpensive price

and versatile fl avor.

They’re also a great

source of protein—

1 oz. has 7g.

SPR I NG 2019 / DI A BETIC LI V ING 77