Skinny Curried Sweet Potato Soup with Coconut Milk Recipe
Sweet potatoes blended together with curry powder, lime zest, allspice, cilantro and coconut milk for just the right balance of sweet and spicy in a deliciously creamy and warmly satisfying soup
4cupslow sodium chicken or vegetable broth (to keep it vegetarian)
1tspfinely grated lime zest (optional)
1cuplight coconut milk
½cupcilantro leaves, chopped
Instructions
In a large saucepan heat the oil over medium-low.
Add the sweet potatoes, onions, and potatoes and stir to combine.
Sprinkle with salt and pepper.
Cover the pot and cook the vegetables, stirring occasionally, until they begin to soften, 8 to 10 minutes.
Add the curry powder, allspice, broth and lime zest (if using) and stir to combine.
Bring the soup to a boil over medium-high heat and then lower the heat and simmer it gently, stirring occasionally, until the vegetables are very soft, 15 to 20 minutes.
Puree the soup, either with an immersion blender or in batches in a food processor or blender.
Return the soup to the pan (if not using an immersion blender) and stir in the coconut milk and cilantro.
Heat the soup over low, stirring occasionally, for another 1 to 2 minutes, until warm.
Season to taste with salt and freshly ground pepper and serve.
Recipe Notes
I used 1 teaspoon mild curry powder and 1 teaspoon Pampered Chef Mild Indian Curry RubClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Skinny Curried Sweet Potato Soup with Coconut Milk Recipe
Amount Per Serving (1 /6th of recipe)
Calories 153Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 29g10%
Fiber 5g20%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.