Thai sweet potato bisque with parmesan crostini
Warm your heart with this healthy Thai soup.
140 cal Serves 10
Prep time 0h 15m
Cook time 0h 50m
Total time 1h 5m
Step 1In large stockpot, heat canola oil over high heat. Add onion, garlic and ginger and sauté 2-3 minutes. Add sweet potatoes, carrots, chile pepper and vegetable broth and bring to boil over high heat. Reduce to medium-low and simmer until vegetables are tender (35-40 minutes), stirring occasionally.
Step 2Allow to cool slightly. Transfer to blender in batches, and purée until smooth. Return to stockpot and add coconut milk, lime juice, curry powder and red pepper; stir well to blend.
Step 3Add tofu and cook another 10 minutes over medium heat, gently stirring once or twice.
Step 4Garnish soup with cilantro and serve with Parmesan whole-wheat crostini.
Per serving (1 of 10)
- 5 g
- 110 mg
- 311 mg
- Total fat
- 6 g
- Saturated fat
- 2.5 g
- 0 mg
- 18 g
- 3 g
- 5 g
- Added sugars
- 0 g
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