Thai Sweet Potato and Carrot Soup

by | Jan 14, 2020 | Uncategorized

Thai sweet potato and carrot soup

A wonderfully satisfying dish jam packed with nutrients. Thick sweet potato soup with the taste of curry spices, lime and coconut makes this a meal that you will want in your regular meal rotation.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 people
Course: Appetizer, Main Course, Soup
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 2 tbsp grapeseed or avocado oil for frying
  • 1 kg sweet potato diced
  • 2 med carrots chopped
  • 1 brown onion chopped
  • 4 cloves garlic minced
  • 1 tbsp ginger grated
  • 1/2 tsp chilli flakes optional – to taste
  • 1/2 tsp smoked paprika
  • 4 cups vegetable stock
  • 400 ml coconut milk
  • 1/2 cup almond flakes toasted
  • 1 bunch coriander chopped
  • 1 lime zested and juiced
  • 1/2 tsp celtic sea salt
  • 1/2 tsp white pepper
  • 1/2 tsp ground black pepper
  • 1 tbsp curry powder

Method
 

  1. Heat the oil in a large pot on medium to high heat
  2. Add the carrots and onion and fry for around 6 minutes or until carrot is softened slightly. Stir frequently.
  3. Add the ginger, garlic, chilli, curry powder and smoked paprika, stirring for a couple of minutes until well distributed.
  4. Add the sweet potato, coconut milk and vegetable stock, stir and bring to the boil.
  5. Then reduce heat to low, cover and simmer for around 20 minutes or until sweet potato is tender.
  6. Blend soup with a food processor, blender or stick blender until smooth
  7. Pour soup back into the pot, add salt, pepper, lime juice and zest then warm up on medium heat for about five minutes, stirring occasionally.
  8. Toast almond flakes in oven or air fryer until lightly browned.
  9. Serve the soup and garnish with almonds and chopped coriander

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