Curry Peanut Soup

This soup took a little prep time, but was worth it!  It was my first time cooking with curry so I was a little nervous, but Dave and I both loved it.  I was very excited to eat leftovers all week and was so upset to find that I forgot to put it in the refrigerator overnight and had to throw the rest out.  :( 

This is yet another Oxygen magazine recipe.  This came from an article which showed the cost per serving.  They say this recipe cost $1.12 per serving!  It says it makes 12 servings.  As a main meal, I think it was going to end up being about 8 servings or so.  I used chicken instead of shrimp and next time I might skip the meat altogether.  It was very filling.

Ingredients

2 T low sodium soy sauce
1 onion, chopped
2 small sweet potatoes, diced
1 large carrot, sliced
1 celery stalk, sliced
1/2 red bell pepper, diced
1 lb small shrimp, cleaned and deveined (I used shredded chicken instead)
1 15 oz can crushed tomatoes
32 oz low sodium veg stock
1 15 oz can low sodium garbanzo beans, drained and rinsed
1/2 cup chopped fresh cilantro
3 T natural peanut butter
2 t curry powder

Preparation

1. Heat 1/2 c water, add soy sauce in large pot
2. Add onion and sweet potatoes. Cook for 5 min over high heat, stir occasionally
3. Add carrot, celery, pepper. Cover and cook 3 min
4. Add shrimp and cook until no longer white, about 5 min
5.Stir in tomatoes, stock, beans, and cilantro
6. Blend peanut butter with 1/3 cup water and curry powder. Add to soup
7. Stir to mix well. Cover and simmer ten minutes (I ended up simmering about 20 minutes to get the sweet potatoes to cook all the way)   

Nutrition –140 cal, 3g fat, 0 saturated fat, 0 trans fat, 55 mg cholesterol, 400 mg sodium, 15 g carbohydrates, 3 g dietary fiber, 3 g sugar, 13 g protein, 2 mg iron (1 cup serving)