In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They’re also a great source of protein—1 ounce has 7 grams.”


  • 2 tablespoons canola oil
  • 1½ cups diced yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons red curry paste (see Tip)
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 pound sweet potatoes, peeled and cubed ( ½-inch pieces)
  • 3 cups water
  • 1 cup “lite” coconut milk
  • ¾ cup unsalted dry-roasted peanuts
  • 1 (15 ounce) can white beans, rinsed
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • ¼ cup unsalted roasted pumpkin seeds
  • Lime wedges


  • 1Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
  • 2Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
  • 3Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.