Creamy Thai Carrot Sweet Potato Soup
Ingredients
The soup
-
1
tablespoon
virgin coconut oil
-
2
cups
diced sweet onion
-
2
cloves
garlic
-
1
tablespoon
minced fresh ginger
-
2
tablespoons
red curry paste
-
4
cups
low-sodium vegetable broth
-
¼
cup
raw almond butter
-
3
cups
diced peeled carrots
-
3
cups
diced peeled sweet potatoes
-
½
teaspoon
fine sea salt
-
¼
teaspoon
cayenne pepper
-
to taste
freshly ground black pepper
-
to serve
minced fresh cilantro
-
to serve
lime juice
Roasted Tamari Almonds
-
½
cup
raw almonds
-
1
tablespoon plus 1 teaspoon
low-sodium tamari or coconut aminos
Instructions
- Melt coconut oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger for 5 to 6 minutes until translucent.
- Stir in the red curry paste.
- Whisk together some broth with almond butter until smooth, then add to the pot with remaining broth, carrots, sweet potatoes, salt, and cayenne.
- Bring to a low boil, then reduce heat and simmer covered for 15 to 20 minutes until fork-tender.
- Blend the soup until smooth in batches or using an immersion blender.
- Return the soup to the pot, season with salt and pepper, and thin with more broth if desired.
- Serve topped with cilantro, roasted almonds, and lime juice.
Nutrition Facts (estimated)
Servings
8
Calories
608
Total fat
30g
Total carbohydrates
72g
Total protein
14g
Sodium
400mg
Cholesterol
0mg
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