Spicy Thai Sweet Potato-Ginger Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 teaspoons canola oil
- 3 tablespoons chopped peeled fresh ginger
- 1 teaspoon red Thai curry paste
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 4 large sweet potatoes, peeled and cubed (about 2 1/2 pounds)
- Two 32-ounce containers reduced-sodium chicken or vegetable broth
- 1/4 cup packed light brown sugar
- 1/4 teaspoon grated nutmeg
- 1/2 cup unsweetened coconut milk
- Grated zest and juice of 1 lime
Instructions
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the ginger, red curry paste, scallions and garlic. Cook, stirring frequently, until fragrant, 2 to 3 minutes. Add the potatoes, broth, brown sugar and nutmeg and bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the potatoes are fork-tender, about 20 minutes.
- Transfer the soup, in batches, to a food processor or blender and blend until smooth. Return the soup to the saucepan. Stir in the coconut milk and lime zest and juice and heat through. Serve at once.
- Per Serving: 220 Cal; 7 g Protein; 6 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 38 g Carb; 4 g Fiber; 15 g Sugar; 68 mg Calcium; 2 mg Iron; 121 mg Sodium; 0 mg Cholesterol
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