A touch of spicy curry paste makes this sweet-potato soup sing. It is an obvious choice to serve with Asian food, but don’t overlook it for other meals as well. Try the soup with roasted turkey for Thanksgiving, serve it tonight with Pork Chops with Herb Rub (page 196), or warm up a fall picnic by sharing some of it from an insulated container.

　　

Ingredients

Serves 4; 1 cup per serving

　　2 teaspoons canola or corn oil

　　1 small onion, chopped

　　1 medium garlic clove, chopped

　　3 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth

　　3/4 pound sweet potatoes, peeled and chopped (about 2 1/2 cups)

　　1/2 teaspoon Thai red curry paste

　　1 tablespoon fresh lime juice

　　

Step 1

In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.

　　

Step 2

Stir in the garlic. Cook for 1 minute, stirring constantly.

　　

Step 3

Stir in the broth and sweet potatoes. Bring to a simmer. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the sweet potatoes are very tender. Stir in the curry paste.

　　

Step 4

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

　　

Nutrition Information

Step 5

(Per serving)

　　

Step 6

Calories: 114

　　

Step 7

Total fat: 2.5g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.5g

　　

Step 11

Monounsaturated: 1.5g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 77mg

　　

Step 14

Carbohydrates: 21g

　　

Step 15

Fiber: 3g

　　

Step 16

Sugars: 5g

　　

Step 17

Protein: 3g

　　

Step 18

Calcium: 38mg

　　

Step 19

Potassium: 360mg

　　

Dietary Exchanges

Step 20

1 1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition