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Beranda / Paleo

THAI SWEET POTATO CARROT SOUP


I thought we would continue with all the soup this week since the weather was less than stellar the past couple times and all I have needed to consume is hot bowls of soup. Since it was not feeling like autumn up until a few weeks ago, I have been eager to discuss this Thai Sweet Potato Carrot Soup recipe on you, but needed to keep putting it off. Obviously we had our first snow on Monday, so who the hell knows what year it's in Colorado.




I created this soup, alongside the Slow Cooker Southwest Chicken Noodle Soup on a 90 degree day and while I had no trouble eating themI know a good deal of folks aren't into soup hot days.
Return: 5 SERVINGSprep period: 20 MINUTES cook time: 25 MINUTES total period: 45 MINUTES

INGREDIENTS

  1. 1 tbsp oil
  2. 1 tsp grated garlic
  3. 2 tsp grated fresh ginger
  4. 2 tbsp red curry paste
  5. 2 tsp sriracha (see note), use 1 in the Event That You do not need it as hot
  6. Lime wedges, sliced cilantro and unsweetened shredded coconut for toppings
  7. 1/2 tsp coconut oil
  8. 1/4 tsp curry powder
  9. 1/4 teaspoon red curry paste
  10. 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 till blended.
  3. Insert from the cashew and toss until coated. Season with pepper and salt.
  4. Dump them on the prepared sheet pan and roast for 8-12 minutes until they're golden brown. As nuts tend to burn 11, keep a watch on these.

Thai Sweet Potato Carrot Soup:

  1. Heat the oil in a big pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.
  2. Add from the sweet potatoes and carrots and season with pepper and salt. Stir everything together then pour in the vegetable broth.
  3. Bring the mixture to a boil then lower the heat to low and let it simmer for 20-25 minutes until the veggies are fork-tender.
  4. Switch off the heat and use an immersion rod blenderto purée the soup. Stir in the milk and taste for seasoning.
  5. Serve the soup topped with the curry roasted cashews, cilantro, shredded coconut and lime wedges.

NOTES

  1. In case you don't have an immersion rod blender, then Ladle the soup into a blender. It is going to be a few batches, based on how big your blender, do not fill the blender more than half the way. Leave the lid slightly ajar to allow steam to escape, mix on low until the soup is smooth and increase the rate.
  2. To produce this recipe Whole30 and Paleo compliant, replace the sriracha with chili paste for example Sambal Oelek.