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Ingredients
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1 tablespoon vegetable oil
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1 cup diced onion
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2 tablespoons red curry paste
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2 tablespoons Sriracha sauce
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2 teaspoons grated fresh ginger
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1 teaspoon grated fresh garlic
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4 cups peeled and diced sweet potatoes
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2 cups peeled and diced carrots
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kosher salt and freshly ground black pepper to taste
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3 cups vegetable broth
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1 cup coconut milk
Directions
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Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; sauté until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
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Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and purée with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Nutrition Facts (per serving)
265 | Calories |
13g | Fat |
35g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 265 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 9g | 45% |
Sodium 826mg | 36% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 7g | 23% |
Total Sugars 11g | |
Protein 4g | 8% |
Vitamin C 9mg | 10% |
Calcium 77mg | 6% |
Iron 3mg | 16% |
Potassium 674mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.