Thai Sweet Potato and Carrot Soup

March 1, 2019

 

  • 1 tablespoon coconut oil

  • 1 cup diced onio

  • 2 cloves grated garlic

  • 2 tablespoons curry paste

  • 1-2 teaspoons sriracha or other hot sauce (the more, the spicier!)

  • 3 peeled and diced sweet potatoes

  • 2 cups peeled and diced carrots

  • 3 cups low-salt vegetable or chicken broth

  • Salt and pepper to taste

  • 1 cup light coconut milk

  • ½ cup pepitas (pumpkin seeds)

  • Optional: Lime wedge and goat cheese

 

Heat the oil in a large soup pot over medium-high heat. Add the onion and sauté for 3 to 4 minutes before adding the garlic, ginger, curry paste and hot sauce. Sauté for another couple minutes.

 

Add the sweet potatoes and carrots, seasoning well with salt and pepper. Mix together well so the vegetables are well-coated and then pour in the broth.

 

Bring the mixture to a boil, before reducing to low. Simmer for 25 minutes or until the veggies are tender.

 

Remove from the heat, and carefully use an immersion/stick blender to puree the soup. You also can use a high-speed blender to puree the soup in batches, being careful to avoid backsplash.

 

Return to the pot and stir in the coconut milk, and add salt and pepper to taste.

 

Serve the soup topped with an optional lime wedge and sprinkling of pumpkin seeds. This also tastes great with a little goat cheese stirred in.

 

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