Coconut Curry Soup w/ Sweet Potato Noodles
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
Ingredients
- 1 large sweet potato (spiralized)
- 1 small white onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp minced fresh ginger
- 1 red bell pepper (cut into thin strips)
- 2 tbsp yellow curry powder (I used Trader Joe's brand, but use your favorite)
- 3 cups low-sodium vegetable broth
- 1 13.5 oz can coconut milk (I used full fat, but lite would work too)
- ½ cup frozen green peas
- juice of ½ lime
Garnishes
- 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 tbsp of water until tender, about 5-6 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 15-20 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.
Notes
I use the Paderno Spiralizer Pro - 4 blade to spiralize my sweet potato.
Nutrition
Calories: 268kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Sodium: 180mg | Potassium: 314mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6100IU | Vitamin C: 62.7mg | Calcium: 20mg | Iron: 0.7mg