Thai sweet potato & carrot soup

September 23, 2019

this soup is sweet, somewhat spicy and just plain packed full of flavor! top it off with crunchy, spiced cashew, freshly chopped cilantro and a sour squeeze of fresh lime juice. it is creamy and thick enough to make it into a meal. 

Thai sweet potato & carrot soup

yields: 6 servings               prep time: 15 minutes                cook time: 35 minutes 

 

INGREDIENTS

soup

2 Tbsp. butter

2 tsp. minced garlic [4 cloves]

1 yellow onion, chopped

2 tsp. grated ginger

2 Tbsp. red curry paste

4 cups sweet potato, peeled & diced [about 2 large sweet potatoes]

2 cups carrots, peeled & diced [about 4 large carrots]

kosher salt & freshly cracked black pepper

1 [13.5 oz] can of lite coconut milk

3 cups stock [chicken or vegetable, whichever you prefer]

1/3 cup freshly chopped cilantro

¼ cup freshly chopped basil

2 Tbsp. freshly squeezed lime juice

 

curry roasted cashews

1/3 cup raw cashews

½ tsp. coconut oil

¼ tsp. curry powder

¼ tsp. red curry paste

kosher salt & freshly cracked black pepper

 

optional toppings: additional freshly chopped basil & cilantro, lime wedges

 

DIRECTIONS

curry roasted cashews

  • Preheat the oven to 325° and prepare a parchment paper lined baking sheet.

  • In a small bowl, whisk together the coconut oil, curry powder, and curry paste.

  • Add the cashews and toss until coated. Season with salt and pepper.

  • Scatter the cashews out onto the prepared baking sheet and roast for 8-12 minutes, until golden brown.

    • Keep an eye on them so they don’t burn!

  • Set aside.

soup

  • Melt the butter in a large pot over medium heat.

  • Sauté the onions, stirring occasionally, for 3-4 minutes, until translucent.

  • Add the garlic, ginger and curry paste; continuing cooking for another minute.

  • Stir in the carrots, sweet potatoes, coconut milk and stock; season with salt and pepper.

  • Bring to a boil; reduce heat, cover and let simmer for 20-25 minutes, until the veg is tender.

  • Remove from the heat. Stir in the cilantro, basil, lime juice and more salt and pepper, to taste.

  • Using an immersion blender, puree until you’ve reached your desired consistency.

  • Garnish with the curry cashews and any other desired toppings.

  • Serve immediately!

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