Ingredients
Scale
- 1 T. olive oil
- 1 clove garlic, minced
- 1 medium yellow onion, diced
- 1 Red Bell Pepper, diced
- 3 small-medium sweet potatoes, peeled & cubed
- 14.5 oz. can diced, fire-roasted tomatoes with green chilies
- ¼ c. peanut butter
- 2 T. maple syrup
- 1 15.5 oz can lite coconut milk
- 4–5 c. vegetable broth
- 1 T. curry powder
- 2 t. ground turmeric
- 1 t. ground ginger
- 1 t. cumin powder
- 1 t. salt
Instructions
- Sauté garlic, onion, and red bell pepper in olive oil over medium heat. Once onion is translucent in color, add cubed sweet potatoes and sauté a few more minutes.
- Add the rest of the ingredients and simmer 30 minutes until sweet potatoes are soft.
- Blend soup with a blender/immersion blender.
- Simmer pureed soup for a few more minutes.
- Top with toasted pumpkin seeds and sliced avocado.
Nutrition
- Serving Size:
- Calories: 209
- Sugar: 9.7 g
- Sodium: 884 mg
- Fat: 10.2 g
- Saturated Fat: 2.5 g
- Carbohydrates: 25.9 g
- Fiber: 4.8 g
- Protein: 4.6 g
- Cholesterol: 0 mg