"I 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 Soup"
Sweet Potato Coconut Curry Soup
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Recipe Intro From artsiegirl
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Prep time 10mins
Cook time 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 tablespoons olive, coconut or peanut oil
- 1 ounce chopped onion
- 2 tablespoons red curry paste
- 4 cloves minced garlic
- 1 tablespoons freshly grated ginger
- 8 large peeled and cubed carrots
- 1 large peeled and cubed sweet potato
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 14 oz can light coconut milk
- 1 tablespoons fresh squeezed lime juice
- 1/4 teaspoon coconut extract
- 1 tablespoon organic sugar
- cilantro
- 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.