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Curried Sweet Potato Soup with Crab





Yields
Makes 5 cups; 4 servings

Notes: Garnish soup with toasted, unsweetened shredded dried coconut.

 1 sweet potato or yam (3/4 lb.)
 1 can (13 1/2 oz.) coconut milk
 1 tablespoon olive oil
 1 cup diced onion
 1 tablespoon minced garlic
 1 tablespoon Thai red curry paste or regular curry powder
 1 teaspoon ground coriander
 1 teaspoon ground cumin
 2 cups fat-skimmed chicken broth
 1 cup (1/3 lb.) shelled, cooked crab
 1/2 cup diced canned, peeled, roasted red pepper
  Salt
Step 1
1

Scrub sweet potato and pierce with a fork. Cook in a microwave oven at full power (100%) for 4 minutes. Turn over and cook until tender when pressed, 2 to 4 minutes more. (Or bake in a 400° oven until tender when pressed, about 45 minutes.)

Step 2
2

Slit potato, then let stand until cool enough to handle. Scoop flesh into a blender. Add coconut milk and whirl until smoothly purèed.

Step 3
3

Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir oil, onion, and garlic until onion is limp, 8 to 10 minutes.

Step 4
4

To onion, add curry paste, coriander, cumin, broth, and sweet potato mixture, mixing well. Bring to a boil over high heat, stirring, then reduce heat and simmer, covered, to blend flavors, about 20 minutes.

Step 5
5

Stir crab and red pepper into pan. Ladle soup into bowls. Season to taste with salt.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories380
% Daily Value *
Total Fat 26g34%

Saturated Fat 19g95%
Cholesterol 37mg13%
Sodium 521mg23%
Total Carbohydrate 25g10%

Dietary Fiber 2.7g10%
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.