COCONUT CURRY SOUP W/ 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 
  • 3 cups low-sodium vegetable broth
  • 1 13.5 oz can full fat coconut milk
  • 1/2 cup frozen green peas
  • juice of 1/2 lime
Garnishes
  • Lime wedges
  • Cilantro
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes.
  3. 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.
  4. Add the green peas and lime juice and stir to combine.
  5. 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 from: https://www.veggieinspired.com/