Curried Chestnut Soup

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8 servings (serving size: 1 cup)


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1 tablespoon olive oil
1 cup chopped onion
1 1/2 cups (1/2-inch) cubed peeled sweet potato
1 1/2 teaspoons curry powder
2 garlic cloves, crushed
1 1/2 cups (1-inch) cut green beans
1 1/2 cups coarsely chopped cooked shelled chestnuts (about 1 1/2 pounds in shell)
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can cannellini beans or other white beans, drained
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can stewed tomatoes, drained


Heat oil in a Dutch oven over medium heat. Add onion; sauté 4 minutes. Add sweet potato, curry powder, and garlic; sauté 5 minutes. 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. Place 4 cups vegetable mixture in a blender; process until smooth. Return pureéd mixture to pan; stir in salt and remaining ingredients. Cook 5 minutes or until thoroughly heated.

Created date

October 2003

Nutritional Information

Calories 202
Caloriesfromfat 15 %
Fat 3.4 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.9 g
Protein 7 g
Carbohydrate 36.6 g
Fiber 6.2 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 550 mg
Calcium 58 mg