Coconut Curry Soup w/ Sweet Potato Noodles
This flavorful soup can be made in just about 30 minutes! And how cute are those “noodles?!”
Servings: 4 servings
Calories: 268kcal
Equipment
Ingredients
For the Coconut Curry Soup
- 1 large sweet potato spiralized
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 red bell pepper cut into thin strips
- 2 tablespoons yellow curry powder I used Trader Joe's brand, but use your favorite
- 3 cups low-sodium vegetable broth
- 1 can (13.5 ounces) full fat coconut milk
- ½ cup frozen green peas
- juice of ½ lime
For the Garnish
- Lime wedges
- Cilantro
Instructions
- Preheat the oven to 425 degrees F.
- Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes.
- Meanwhile, in a soup pot, sauté the diced onion in 3 tablespoons of water until tender, about 5 to 6 minutes. Add the garlic, ginger, and red bell pepper and sauté 2 minutes more. Add the curry powder, vegetable broth, and coconut milk. Simmer over medium heat for 15 to 20 minutes.
- Add the green peas and lime juice and stir to combine.
- To serve: ladle individual portions in bowls and then top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired.
Video
Nutrition
Serving: 4servings | Calories: 268kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Sodium: 180mg | Fiber: 4g | Sugar: 7g