Curried Carrot and Sweet Potato Soup
Ingredients
- 1½ lb sweet potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 1 (16-oz) pkg carrots with sweet butter sauce
- 6 cups vegetable broth
- 1 (13.66-oz) can unsweetened coconut milk
- 1 (4-oz) jar red curry paste
- 1 Tbsp refrigerated ginger paste
- ¼ cup fresh cilantro leaves
- ¼ cup roasted and salted pumpkin seeds
Instructions
- Preheat oven to 425°F. Peel and cube sweet potatoes. Toss together cubed potatoes, onion, garlic, and oil in a large bowl. Divide mixture between two large rimmed baking sheets. Spread in a single layer; season with salt and pepper, if desired. Bake 25 minutes or until vegetables are browned and tender.
- Meanwhile, place carrots with sauce in a large Dutch oven. Add broth, coconut milk, curry paste, and ginger. Cook, stirring occasionally, 10 minutes. Add roasted sweet potato mixture; cook, stirring occasionally, 20 minutes.
- Pour half of soup into a blender. Remove center piece from blender lid and cover with a towel; process until smooth. Repeat with remaining soup.
- Top servings with cilantro leaves and pumpkin seeds.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
325
|
325
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 4 | 4 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1512 | 1512 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 7 | 7 |
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