This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It’s also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company.
Creamy Thai Carrot Sweet Potato Soup
- 1 tablespoon virgin coconut oil
- 2 cups diced sweet onion
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 to 2 tablespoons red curry paste to taste (or see Note)
- 4 cups low-sodium vegetable broth plus more if needed
- 1/4 cup raw almond butter or substitute peanut butter
- 3 cups diced peeled carrots 1/2-inch dice
- 3 cups diced peeled sweet potatoes 1/2-inch dice
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon cayenne pepper optional
- Freshly ground black pepper
- Minced fresh cilantro
- Roasted almonds
- Fresh lime juice
- Toasted croutons
- 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.
- 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 remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined.
- 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.
- 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. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference. Reheat if necessary.
- Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
Note: If you can’t find Thai red curry paste, feel free to use another hot seasoning. Sriracha sauce (to taste) is very good in this, too.
- Here are more fall harvest soups.
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