Try this Creamy Thai Carrot Sweet Potato Soup recipe, or contribute your own.
Suggest a better description1. In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
2. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
3. Bring the soup to a low boil over medium high heat and then reduce the heat to medium low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork tender.
4. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. Never fill your blender past the maximum fill line. Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. Alternately, you can use an immersion blender and blend the soup directly in the pot.
5. Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full 1/4 teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
6. Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freeze well for 1 to 2 months.
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Serving Size: 1 (1424g) | ||
Recipe Makes: 1 | ||
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Calories: 279 | ||
Calories from Fat: 145 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2332.6mg | 80 % | |
Potassium 1096.2mg | 29 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 23.2g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 279
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