Directions:
- Scrub sweet potato and pierce with a fork. Cook in a microwave oven at full power (100%) for 4 minutes. Turn over and cook until tender when pressed, 2 to 4 minutes more. (Or bake in a 400° oven until tender when pressed, about 45 minutes.)
- Slit potato, then let stand until cool enough to handle. Scoop flesh into a blender. Add coconut milk and whirl until smoothly purèed.
- Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir oil, onion, and garlic until onion is limp, 8 to 10 minutes.
- To onion, add curry paste, coriander, cumin, broth, and sweet potato mixture, mixing well. Bring to a boil over high heat, stirring, then reduce heat and simmer, covered, to blend flavors, about 20 minutes.
- Stir crab and red pepper into pan. Ladle soup into bowls. Season to taste with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 992.32 Kcal (4155 kJ) | ||
| Calories from fat | 250.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.84g | 43% | |
|---|---|---|---|
| Cholesterol | 439.9mg | 147% | |
| Sodium | 2223.77mg | 93% | |
| Potassium | 2832.28mg | 60% | |
| Total Carbs | 93.76g | 31% | |
| Sugars | 24.72g | 99% | |
| Dietary Fiber | 16.2g | 65% | |
| Protein | 91.91g | 184% | |
| Vitamin C | 155mg | 258% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 39.9mg | 222% | |
| Calcium | 616.5mg | 62% | |
| Amount Per 100 g | |||
| Calories | 87.03 Kcal (364 kJ) | ||
| Calories from fat | 21.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 43% | |
|---|---|---|---|
| Cholesterol | 38.58mg | 147% | |
| Sodium | 195.04mg | 93% | |
| Potassium | 248.41mg | 60% | |
| Total Carbs | 8.22g | 31% | |
| Sugars | 2.17g | 99% | |
| Dietary Fiber | 1.42g | 65% | |
| Protein | 8.06g | 184% | |
| Vitamin C | 13.6mg | 258% | |
| Vitamin A | 0.3mg | 113% | |
| Iron | 3.5mg | 222% | |
| Calcium | 54.1mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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