Thai Sweet Potato Carrot Soup

Source: Recipe Runner

Yields: 5

Preparation time: 20

Cooking time: 25

Components

  • Curry Roasted Cashews

Ingredients

  • 1 tablespoon oil
  • 1 cup diced onion
  • 1 teaspoon grated garlic
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 teaspoons sriracha (see note), use 1 if you don’t want it as spicy
  • 4 cups peeled and diced sweet potatoes
  • 2 cups peeled and diced carrots
  • Kosher salt and fresh ground black pepper, to taste
  • 3 cups low sodium vegetable broth
  • 1 cup light coconut milk
  • Lime wedges, chopped cilantro and unsweetened shredded coconut for toppings

Directions

  • Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.
  • Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
  • Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
  • Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Curry Roasted Cashews

Ingredients

  • 1/3 cup Cashews, Raw
  • 1/2 teaspoon Coconut Oil
  • 1/4 teaspoon Curry Powder
  • 1/4 teaspoon Red Curry Paste
  • Kosher salt and fresh ground black pepper, to taste

Steps

  • Preheat oven to 325˚F. and line a sheet pan with parchment paper.
  • In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.
  • Add in the cashew and toss until coated. Season with salt and pepper.
  • Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Keep an eye on them as nuts tend to burn quickly.

Category: Entree

Cusine: Thai

Tags: Soup