Sweet Potato Soup with Coconut Milk
with garam masala & kidney beans with a twist of lime4.5(459)
Calories
:
840 kcalProtein
:
19.1g proteinTotal
:
40 minutesDifficulty
:
MediumPlant-based
Kidney beans are an excellent source of protein and are rich in various vitamins and antioxidants - for example, they can promote colon health, and even moderate blood sugar levels!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
150 g
Sweet potato
⅓ sachet(s)
Dried thyme
½ bunch
Scallions
½ piece
Garlic
1 piece
Carrot
¼ piece
Lime
½ pack
Red kidney beans
⅓ sachet(s)
Garam Masala
200 milliliters
Coconut milk
½ pack
Diced tomatoes with garlic & onion
1 piece
Tomato
Not included in your delivery
50 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
¼ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3515 kJ
Calories840 kcal
Fat50.1 g
Saturated Fat32.4 g
Carbohydrate71.4 g
Sugar34.3 g
Dietary Fiber21.3 g
Protein19.1 g
Salt2.5 g
Potassium374.3 mg
Calcium73.1 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Strainer
•Soup pan with lid
•Small Bowl
Cooking Steps
1
- Preheat the oven to 220°C. Prepare the stock.
- Thoroughly wash the sweet potato, then dice it into 1cm chunks. Do the same with the carrot.
- Transfer both to a parchment-lined baking sheet, along with half of the thyme.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast in the oven for 15 – 25 minutes, tossing halfway.
2
- Chop the scallions into thin rings and set aside some of the greens to use later as garnish.
- Crush or mince the garlic. Zest the lime and cut it into wedges. Drain the kidney beans.
- Heat a drizzle of olive oil in soup pot over medium-high heat and fry the scallions for 1 – 2 minutes.
- Fry the garlic, garam masala* and sugar with the rest of the thyme for thirty seconds.
*Take care, this ingredient is spicy! Add gradually as preferred.
3
- Dice the tomato and add it to the soup, along with the chopped tomatoes, the coconut milk and the stock. Mix well to combine.
- Season to taste with salt and pepper, then bring to a boil.
- Allow the soup to simmer gently for 7 – 10 minutes over low heat, covered.
- Stir in the kidney beans and then cook for a further 5 minutes.
4
- Juice one lime wedge per person into a small bowl.
- Take the soup off the heat and stir in the roasted sweet potato and carrot, along with the lime juice.
- Garnish the soup with the lime zest and the reserved scallion greens.
- Add some more lime juice as preferred.
