Meatless Monday: Spicy Thai Sweet Potato-Ginger Soup
Isn't soup the best? It warms you up when it's freezing outside, it's easy to make, it's a great way to clean out the fridge (you really can throw any old vegetables sitting in the crisper into your current soup of the day) and you can make a big batch at the beginning of the week and eat it for lunch or dinner (or breakfast if you're into that) for days. Some soups -- those spiced with cumin or ginger especially -- taste even better after a few days. Bobby Deen's Thai Sweet Potato Soup is one such soup. Make a pot tonight and enjoy a steaming bowl when it's done, then pack some for lunch tomorrow. After the flavors of the curry paste, ginger and garlic have a chance to meld overnight, your soup will taste even more amazing tomorrow -- so much so that you might want it for dinner again.
To glam up this Thai soup even more, top it with pan-fried tofu, toasted cashews and coconut, chopped cilantro or a fried egg.
Two 32-ounce containers reduced-sodium chicken or vegetable broth (use vegetable to make it truly meatless)
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