Thai Sweet Potato Carrot Soup
Easy Thai Sweet Potato Carrot Soup recipe. This creamy vegan soup is the perfect quick and simple weeknight meal idea.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 tsp ginger, grated
- 2 Tbsp green curry paste
- 2 tsp hot sauce
- 3 medium sweet potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 3 cups vegetable broth
- 1 cup coconut milk
- salt and pepper to taste
Toppings
- lime wedges
- cilantro
- unsweetened shredded coconut
- cashews
Instructions
- In a large saucepan, heat the oil over medium high heat. Cook for 3-4 minutes. Add in the garlic, ginger, green curry paste and hot sauce. Cook for an additional 2 minutes.
- Mix in the sweet potatoes, carrots and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and allow to simmer for around 20--25 minutes, or until vegetables are tender.
- Remove from heat and use an immersion blender (or ladle soup in a blender to blend until smooth) to puree. Mix in the coconut milk and season with salt and pepper.
- Ladle into bowls and top with desired toppings.