2 tbsp olive oil
2 shallots, finely diced
1 cup diced red bell pepper
2 tsp curry powder
7 cups low-sodium vegetable broth
1 (14 oz) can light unsweetened reduced-fat coconut milk
1 (16 oz) bag dried split peas
¼ tsp chili flakes
1 bay leaf
2 cups diced sweet potatoes Salt and pepper, to taste Fresh chopped chives, for garnish
1) Preheat a large soup pot on medium heat. Add oil. Sauté shallots and red bell pepper for 1 minute, stirring. Add curry powder and stir for 30 seconds.
2) Add broth, coconut milk, peas, chili flakes, and bay leaf and bring to a gentle boil. Once just boiling, reduce heat to a simmer and partially cover with lid. Continue cooking for 20 minutes, stirring occasionally.
3) After 20 minutes, add sweet potatoes and continue simmering until cooked. Once it is cooked through, taste and season with salt and pepper.
4) Sprinkle fresh chopped chives to finish.
|MACROS PER SERVING|
|217 CALORIES||10g PROTEIN||33g CARBS||5g FAT|