Sweet Potato Coconut Curry Soup recipe

Sweet Potato Coconut Curry SoupI love the sweet flavor that both the sweet potato and the carrots add to this soup. Plus, anything with coconut is on my list of favorites. You can have this soup ready in as little as 30 minutes- with leftovers! This recipe is adapted from The Wanderlust Kitchen's Thai Sweet Potato and Carrot SoupRecipe Intro From feedfeed

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RecipePrep time 10 minutesCook time 40 minutesYield: Serves or Makes 8

Ingredients

tablespoons olive, coconut or peanut oil
oz chopped onion
tablespoons red curry paste
cloves minced garlic
tablespoons freshly grated ginger
large peeled and cubed carrots
large peeled and cubed sweet potato
cups vegetable broth
teaspoon salt
0 1/2 teaspoon black pepper
14 oz can light coconut milk
tablespoons fresh squeezed lime juice
0 1/4 teaspoon coconut extract
tablespoon organic sugar
0 cilantro
0 chopped peanuts

Method

Step 1

Using a 6-8 quart pot, add oil and chopped onions and cook on medium heat until slightly translucent, about 4 minutes. Add minced garlic, curry paste and ginger, stir and cook one more minute.
Step 2

Add vegetable broth, salt, pepper, carrots and sweet potato, cover and simmer for 20 minutes, or until vegetables are tender.
Step 3

Blend soup mixture with an immersion blender until pureed. Add coconut milk, lime juice, sugar and coconut extract, stir and cook another 10 minutes. Serve with peanuts and cilantro, if desired. Store the remainder in the refrigerator or freeze.