Curried Chestnut Soup

Name: Curried Chestnut Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 411 grams stewed tomatoes, drained; 425 grams cannellini beans or other white beans, drained; 355 milliliters coarsely chopped cooked shelled chestnuts (about 1 1/2 pounds in shell); 2 teaspoons curry powder; 0 teaspoons dried basil; 907 grams fat-free, less-sodium chicken broth; 2 garlic cloves, crushed; 355 milliliters (1-inch) cut green beans; 0 teaspoons ground cumin; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 teaspoons salt; 355 milliliters (1/2-inch) cubed peeled sweet potato

Curried Chestnut Soup is a gluten free, dairy free, and vegetarian soup. This recipe serves 8. One serving contains 166 calories, 6g of protein, and 3g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have less-sodium chicken broth, basil, cannellini beans beans, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion; saut 4 minutes.

Ingredients you will need

Onion

Add sweet potato, curry powder, and garlic; saut 5 minutes.

Ingredients you will need

Curry Powder

Sweet Potato

Garlic

Add green beans, chestnuts, broth, and cannellini beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender, stirring occasionally.

Ingredients you will need

Cannellini Beans

Green Beans

Chestnuts

Potato

Broth

Place 4 cups vegetable mixture in a blender; process until smooth. Return pured mixture to pan; stir in salt and remaining ingredients. Cook 5 minutes or until thoroughly heated.

Ingredients you will need

Vegetable