• Becky Berberich

Curry Sweet Potato Noodle Soup


Warm weather and sun is here! Mother Nature has spent a lot of time giving the plants around here some much needed water to get them in full bloom and how she is blessing us with some much human-needed sun.

I've been wanting to diverge from my recent sun-dried tomato craze and go for something a bit cooler... at least temperature wise. I got one of the world's most beautiful sweet potatoes at Trader Joe's. Evidence below:


In an effort to make something springy and different than what I've been eating the last week, which has admittedly been a little heavy for the spring weather, I went for a light red coconut curry to celebrate the sun. The accompanying veggies I picked I also wanted to be bright and colorful so a trio of peppers did the trick. Lastly, I needed greens. Because duh. Fiber, low cal, iron, vitamins *perfect*


This was a quick dish that made 4 huge servings with very few calories. Which is perfect since I've been a bit on the heavier serving sizes lately.

Ingredients:

- 1 large sweet potato or yam

- 3 bell peppers of varying color

- 1 can reduced fat coconut milk

- 1 small yellow onion

- 2 jalapenos

- 1/2 inch grated ginge root

- 2 Tbs chopped garlic

- 3 cups broccoli florets

- 2 cups vegetable stock

- 1/3 cup soy sauce

- 3 Tbs Red Curry Paste

Instructions:

Step 1: Slice all peppers and onions into thin strips (feel free to leave as many seeds in the jalapenos as you want, the more the hotter).

Step 2: Spiralize sweet potatoes into noodle shapes and bring coconut milk and vegetable stock to a boil.

Step 3: Add peppers and onion to boiling water and simmer for three minutes. Next add noodles and set timer for two more minute. Lastly add broccoli and let simmer for 3 final minutes. Immediately remove from heat.

This made four huge servings that totally made a killer lunch for the rest of the week and left me with lots of wiggle room calorie wise. Especially for my delicious Friday Panera sour dough loaf. I also ate my cold, I found that the spice of the jalapeno I left in tasted really good contrasted with cold broth, but let me know how you enjoy it!

Nutritional Information: Servings 4; Serving size 3 cups; Calories 215, Fat 10.7 g, Fiber 4.4 g, Protein 2.3 g, Carbohydrates 29.9 g


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