Thai Sweet Potato and Carrot Soup

Winter is almost here, and my favorite part about this time of year is the festive season, and all the feasting and merriment that comes with it! With all the feasting that’s lined up in the month of December, we could do a lot of lighter meals. This cozy and comforting soup is just that kind of meal.

This soup is inspired by the classic Thai curry. It is packed with flavor, with the addition of Thai curry paste, and gets its body with the addition of coconut milk, instead of cream, to make this a lighter, vegan alternative to cream-based soups. I have used yellow  Thai curry paste, but you could go with red curry paste or even green curry paste as a alternative.

The soup is made with sweet potato and carrot, which perfectly complements the Thai curry paste. If you have an immersion hand blender, then you can combine all the cooked ingredients in the pan itself, allowing for lesser clean-up. Optionally, use a blender, and blend in a little at a time, be mindful of the steam that releases when you blend.

This soup is just the thing to warm up on a cold and gray winter day, and you want to make yourself lighter before December kicks in!

Sweet Potato and Carrot Soup

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Rezept drucken

Ideal for the winter, this vegan sweet potato and carrot soup is flavoured with Thai spices and coconut milk

• CourseMain Dish, Side
• CuisineFresh & Healthy, Orient, Vegan

Sweet Potato and Carrot Soup Votes: 2 Rating: 5 You: Rate this recipe! Rezept drucken Ideal for the winter, this vegan sweet potato and carrot soup is flavoured with Thai spices and coconut milk CourseMain Dish, Side CuisineFresh & Healthy, Orient, Vegan

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon grated ginger root (fresh)
• 1 clove garlic (minced)
• 1/2 red onion (peeled and chopped)
• 1 tablespoon yellow curry paste (you can use a store-bought one)
• 1 medium sweet potato (peeled, chopped into cubes)
• 1 medium carrot (peeled, chopped into cubes)
• 2 cups water
• 1 cup coconut milk

Servings:

Units:MetrischImperial

Instructions

1. On the stove top, heat a heavy bottom pot (use one with high sides) and add the olive oil
2. Add the red onion and saute untill the onion starts to turn translucent
3. Add the garlic and ginger and lightly saute, untill the garlic starts to brown
4. Add the yellow curry paste and stir to combine with the rest of the ingredients
5. Add the chopped sweet potato and carrot and mix well
6. Add the water and let everything come to a simmer
7. Cover the lid of the pot and let the ingredients cook for 15-20 minutes on medium heat, untill the potatoes and carrots are well cooked
8. Take off the lid and add the coconut milk to the pot stir well, and lower the heat
9. Let it cominue to cook on low heat for a couple of minutes
10. Turn off the heat, and using an immersion blender, blend together all the ingredients in the pot untill they attain a fine, smooth concistency
11. Serve the soup warm, with some crusty bread on the side