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.
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Servings: 9 to 12
Calories: 145kcal
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.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 388mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12718IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg