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

CURRY ROASTED CASHEWS

  • 1/3 cup raw cashews
  • 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

INSTRUCTIONS

Curry Roasted Cashews:

  1. Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.
  2. In a small bowl stir together the coconut oil, curry powder, and red curry paste until combined.
  3. Add in the cashew and toss until coated. Season with salt and pepper.
  4. 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.

Thai Sweet Potato Carrot Soup:

  1. 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.
  2. Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
  3. 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.
  4. Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
  5. Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut, and lime wedges.

NOTES

  • If you don’t have an immersion stick blender, Ladle the soup into a blender. It will probably be a couple of batches, depending on the size of your blender, don’t fill the blender more than halfway. Leave the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth.
  • To make this recipe Whole30 and Paleo compliant, replace the sriracha with chili paste such as Sambal Oelek.
Source: https://reciperunner.com/thai-sweet-potato-carrot-soup/