Thai Sweet-Potato Soup

1. 1

   In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom.

2. 2

   Cook the onion for 3 minutes, or until soft, stirring frequently.

3. 3

   Stir in the garlic.

4. 4

   Cook for 1 minute, stirring constantly.

5. 5

   Stir in the broth and sweet potatoes.

6. 6

   Bring to a simmer.

7. 7

   Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the sweet potatoes are very tender.

8. 8

   Stir in the curry paste.

9. 9

   In a food processor or blender, process the soup in batches until smooth.

10. 10

    Stir in the lime juice.

11. 11

    (Per serving)

12. 12

    Calories: 114

13. 13

    Total fat: 2.5g

14. 14

    Saturated: 0.0g

15. 15

    Trans: 0.0g

16. 16

    Polyunsaturated: 0.5g

17. 17

    Monounsaturated: 1.5g

18. 18

    Cholesterol: 0mg

19. 19

    Sodium: 77mg

20. 20

    Carbohydrates: 21g

21. 21

    Fiber: 3g

22. 22

    Sugars: 5g

23. 23

    Protein: 3g

24. 24

    Calcium: 38mg

25. 25

    Potassium: 360mg

26. 26

    1 1/2 starch

* Per serving · 4 servings · Values may vary.

No additional tips available.