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COCONUT CURRY SOUP W/ SWEET POTATO NOODLES

By Shane YoungFebruary 7, 2017

Ingredients:

  • 1 large sweet potato, spiralized
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 red bell pepper, cut into thin strips
  • 2 tbsp yellow curry powder (I used Trader Joe’s brand, but use your favorite)
  • 3 cups low-sodium vegetable broth
  • 1 13.5 oz can coconut milk (I used full fat, but lite would work too)
  • 1/2 cup frozen green peas
  • juice of 1/2 lime
  • Lime wedges
  • Cilantro

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes.
  3. Meanwhile, in a soup pot, sauté the diced onion in 3 tbsp of water until tender, about 5-6 minutes. Add the garlic, ginger, and red bell pepper and sauté 2 minutes more. Add the curry powder, vegetable broth, and coconut milk. Simmer over medium heat for 15-20 minutes.
  4. Add the green peas and lime juice and stir to combine.
  5. To serve: ladle individual portions in bowls and then top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired.
  6. Enjoy!

Recipe credit: http://www.veggieinspiredjourney.com/coconut-curry-soup-sweet-potato-noodles/

 

 

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