Creamy Thai Carrot Sweet Potato Soup
Ingredients
The soup
-
1
tablespoon
coconut oil
-
2
cups
chopped yellow onion
-
2
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
2
tablespoons
red curry paste
-
4
cups
low-sodium vegetable broth
-
¼
cup
raw almond butter or peanut butter
-
3
cups
diced peeled carrots
-
3
cups
diced peeled sweet potatoes
-
½
teaspoon
fine-grain sea salt
-
to taste
freshly ground black pepper
-
up to ¼
teaspoon
cayenne pepper (optional)
Toppings
-
to taste
minced fresh cilantro
-
to taste
fresh lime juice
-
optional
roasted tamari almonds
Roasted tamari almonds
-
½
cup
raw almonds, finely chopped
-
1
tablespoon plus 1 teaspoon
low-sodium tamari or coconut aminos
Instructions
- Melt coconut oil in a large pot over medium heat and sauté onion, garlic, and ginger until the onion is translucent.
- Stir in the red curry paste.
- Whisk some vegetable broth with almond butter until smooth, then add to the pot along with carrots, sweet potatoes, salt, and remaining broth.
- Bring to a low boil, then reduce heat and simmer until vegetables are fork-tender.
- Blend the soup until smooth, either in batches in a blender or using an immersion blender.
- Season with additional salt, black pepper, and cayenne if desired, then reheat if necessary.
- Serve topped with cilantro, lime juice, and optional roasted tamari almonds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
27g
Total protein
7g
Sodium
400mg
Cholesterol
0mg
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