Coconut Curry Soup with Sweet Potato Noodles

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

Garnishes

Lime wedges

Cilantro

Instructions

Preheat the oven to 425 degrees F.
Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes.
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.
Add the green peas and lime juice and stir to combine.
To serve: ladle individual portions in bowls and then top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired.

Recipe Notes

I use the Paderno Spiralizer Pro – 4 blade to spiralize my sweet potato.