Thai Sweet-Potato Soup

• 2 teaspoons canola or corn oil
• 1 small onion, chopped
• 1 medium garlic clove, chopped
• 3 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth
• 3/4 pound sweet potatoes, peeled and chopped (about 2 1/2 cups)
• 1/2 teaspoon Thai red curry paste
• 1 tablespoon fresh lime juice

1. In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the onion for 3 minutes, or until soft, stirring frequently.
3. Stir in the garlic.
4. Cook for 1 minute, stirring constantly.
5. Stir in the broth and sweet potatoes.
6. Bring to a simmer.
7. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the sweet potatoes are very tender.
8. Stir in the curry paste.
9. In a food processor or blender, process the soup in batches until smooth.
10. Stir in the lime juice.
11. (Per serving)
12. Calories: 114
13. Total fat: 2.5g
14. Saturated: 0.0g
15. Trans: 0.0g
16. Polyunsaturated: 0.5g
17. Monounsaturated: 1.5g
18. Cholesterol: 0mg
19. Sodium: 77mg
20. Carbohydrates: 21g
21. Fiber: 3g
22. Sugars: 5g
23. Protein: 3g
24. Calcium: 38mg
25. Potassium: 360mg
26. 1 1/2 starch

corn oil, onion, garlic, vegetable broth, sweet potatoes, red curry, lime juice

Taken from www.epicurious.com/recipes/food/views/thai-sweet-potato-soup-391938 (may not work)