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Red Curry Chickpea and Sweet Potato Soup

Makes 2 servings

This very quick soup has heartiness from the sweet potato and chickpeas, as well as a mellow spinach flavor. It bursts with the myriad ingredients found in the Thai curry paste.

2 tablespoons Thai red curry paste
2 cups water
1 small sweet potato, chopped into small, bite-size pieces (about 1 cup worth)
1 cup cooked chickpeas, rinsed
1 cup baby spinach leaves

Place a dry soup pot over medium heat. Add the red curry paste and slowly stir it for about 2 minutes. Slowly stir in the water, making sure the curry paste thoroughly integrates with the water. Add the sweet potato and chickpeas. Simmer the soup for about 5 minutes, until the sweet potatoes are al dente. Add the spinach immediately after you remove the soup from the heat.

Per serving

  • Calories: 209
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Calories from Fat: 11%
  • Cholesterol: 0 mg
  • Protein: 10 g
  • Carbohydrates: 38 g
  • Sugar: 5 g
  • Fiber: 8 g
  • Sodium: 438 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience