Creamy Thai Carrot Sweet Potato Soup
If you have roughly 50 minutes to spend in the kitchen, Creamy Thai Carrot Sweet Potato Soup might be an amazing gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $4.0 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This soup has 644 calories, 17g of protein, and 29g of fat per serving. This recipe serves 4. Several people made this recipe, and 392 would say it hit the spot. It is perfect for Autumn. This recipe is typical of Asian cuisine. Head to the store and pick up coconut aminos, coconut oil, carrots, and a few other things to make it today. It is brought to you by Half Baked Harvest. With a spoonacular score of 99%, this dish is tremendous. Creamy Thai Carrot Sweet Potato Soup, Thai Sweet Potato and Carrot Soup, and Thai Sweet Potato and Carrot Soup are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup (60 mL) raw almond butter
1/2 cup (125 mL) raw almonds, finely chopped
Freshly ground black pepper
3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
1/4 teaspoon (1 mL) cayenne pepper (optional)
1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos
1 tablespoon (15 mL) virgin coconut oil
minced fresh cilantro, for serving
1 tablespoon (15 mL) minced fresh ginger
2 cloves garlic, minced
lime juice, for serving
2 tablespoons (30 mL) red curry paste
1/2 teaspoon (2 mL) fine sea salt, plus more to taste
2 cups (500 mL) diced sweet onion
3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
4 cups (1 L) low-sodium vegetable broth, plus more if needed
Equipment:
pot
whisk
bowl
immersion blender
blender
ladle
baking paper
baking sheet
oven
frying pan
Cooking instruction summary:
InstructionsIn a large pot, melt the coconut oil over medium heat.Add the onion, garlic, and ginger and saut 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 the 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 you prefer a thinner soup. Reheat if necessary.Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.!Roasted Tamari AlmondsPreheat the oven to 325F (160C). Line a large baking sheet with parchment paper.In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Step by step:
1. In a large pot, melt the coconut oil over medium heat.
2. Add the onion, garlic, and ginger and saut 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.
3. 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 the 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 you prefer a thinner soup. Reheat if necessary.Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.!Roasted Tamari Almonds
4. Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated.
5. Spread the almonds over the prepared baking sheet in an even layer.Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
6. Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Nutrition Information:
covered percent of daily need
