Sweet Potato and Carrot Soup
Ideal for the winter, this vegan sweet potato and carrot soup is flavoured with Thai spices and coconut milk
Ingredients
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