sweet potato and peanut soup

Sweet potato and peanut soup might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 171 calories. For $1.02 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 39 people found this recipe to be yummy and satisfying. A mixture of sweet potatoes, celery, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour. It will be a hit at your Autumn event. It is brought to you by Healthy Seasonal Recipes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a pretty good spoonacular score of 50%. Similar recipes include Sweet Potato and Peanut Soup, sweet potato and peanut soup, and African Sweet Potato and Peanut Soup.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 tablespoon canola oil

3 stalks celery, diced

Chopped cilantro, chopped peanuts and Sriracha for garnish

4 cloves garlic, minced

3 tablespoons lime juice

1 13-ounce can “lite” coconut milk

2 medium onions diced, about 3 cups

¾ cup unsalted roasted peanuts

1 teaspoon salt

2 pounds sweet potatoes, peeled and cut into 1 to 2-inch chunks

6 cups vegetable broth, such as Imagine No Chicken

Equipment:

dutch oven

tongs

blender

pot

Cooking instruction summary:

Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring often until the onion is starting to soften and brown, 5 to 6 minutes. Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil. Reduce heat to maintain a simmer and cook, removing lid to stir occasionally, until the potatoes are very soft and fall apart when tested with a fork or tongs, about 15 minutes. Puree about half of the soup in a blender in two batches and add back to the pot. Puree the coconut milk and peanuts in a blender until smooth, about 1 minute. Stir the coconut mixture and the lime juice into the soup. Gently stir over low heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts and Sriracha to taste.

 

Step by step:


1. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.

2. Add onion and garlic and cook, stirring often until the onion is starting to soften and brown, 5 to 6 minutes.

3. Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil. Reduce heat to maintain a simmer and cook, removing lid to stir occasionally, until the potatoes are very soft and fall apart when tested with a fork or tongs, about 15 minutes.

4. Puree about half of the soup in a blender in two batches and add back to the pot. Puree the coconut milk and peanuts in a blender until smooth, about 1 minute. Stir the coconut mixture and the lime juice into the soup. Gently stir over low heat to warm through. Do not boil.

5. Serve garnished with cilantro, chopped peanuts and Sriracha to taste.


Nutrition Information:

Quickview
171k Calories
4g Protein
7g Total Fat
21g Carbs
8% Health Score
Limit These
Calories
171k
9%

Fat
7g
12%

  Saturated Fat
2g
18%

Carbohydrates
21g
7%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
779mg
34%

Get Enough Of These
Protein
4g
8%

Vitamin A
11029IU
221%

Manganese
0.46mg
23%

Fiber
3g
14%

Vitamin B6
0.22mg
11%

Potassium
387mg
11%

Copper
0.19mg
9%

Magnesium
37mg
9%

Vitamin B3
1mg
9%

Phosphorus
80mg
8%

Vitamin B5
0.79mg
8%

Folate
27µg
7%

Vitamin B1
0.1mg
7%

Vitamin C
4mg
6%

Vitamin K
5µg
5%

Calcium
42mg
4%

Iron
0.75mg
4%

Vitamin B2
0.07mg
4%

Zinc
0.47mg
3%

Vitamin E
0.44mg
3%

Selenium
1µg
2%

covered percent of daily need
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