Thai Coconut Curry Carrot Soup
Ingredients
The base
-
2
Tbsp
butter or coconut oil
-
1
yellow onion
yellow onion
-
4
Tbsp
red Thai curry paste
-
1
lb.
carrots
-
1
sweet potato
sweet potato (about ¾ lb.)
-
3
cups
vegetable broth
-
1
13.5 oz. can
full fat coconut milk
-
to taste
salt and pepper
Optional Garnishes
-
to taste
cilantro
-
to taste
sriracha
Instructions
- Dice the onion and sauté it with butter or coconut oil until soft.
- Add the red Thai curry paste and sauté for another minute.
- Peel and dice the sweet potato, then add it to the pot and sauté.
- Slice the carrots and add them to the pot as you go.
- Pour in the vegetable broth, stir, and bring to a boil.
- Reduce heat and let simmer for 30 minutes until vegetables are tender.
- Remove from heat, add coconut milk, and stir to combine.
- Purée the soup until smooth using an immersion blender or traditional blender.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with cilantro and sriracha before serving.
Nutrition Facts (estimated)
Servings
6
Calories
135
Total fat
7g
Total carbohydrates
18g
Total protein
1.5g
Sodium
872mg
Cholesterol
0mg
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