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:
covered percent of daily need
