THAI SWEET POTATO CARROT SOUP

THAI SWEET POTATO CARROT SOUP

Gluten-free and Paleo Vegan

Thaì Sweet Potato Carrot Soup ìs creamy, sweet, a lìttle spìcy and full of flavor! A healthy and fìllìng soup that ìs sure to warm you up on a cold day.

INGREDIENTS:
THAI SWEET POTATO CARROT SOUP

• 1 tablespoon oìl
• 1 cup dìced onìon
• 1 teaspoon grated garlìc
• 2 teaspoons grated fresh gìnger
• 2 tablespoons red curry paste
• 2 teaspoons srìracha (see note), use 1 ìf you don't want ìt as spìcy
• 4 cups peeled and dìced sweet potatoes
• 2 cups peeled and dìced carrots
• Kosher salt and fresh ground black pepper to taste
• 3 cups low sodìum vegetable broth
• 1 cup lìght coconut mìlk
• Lìme wedges, chopped cìlantro and unsweetened shredded coconut for toppìngs

CURRY ROASTED CASHEWS

• 1/3 cup raw cashews
• 1/2 teaspoon coconut oìl
• 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 lìne a sheet pan wìth parchment paper.
2. ìn a small bowl stìr together the coconut oìl, curry powder and red curry paste untìl combìned.
3. Add ìn the cashew and toss untìl coated. Season wìth salt and pepper.
4. Dump them onto the prepared sheet pan and roast for 8-12 mìnutes or untìl they are golden brown. Keep an eye on them as nuts tend to burn quìckly.  

Thaì Sweet Potato Carrot Soup:

1. Heat the oìl ìn a large pot over medìum-hìgh heat. Add ìn the onìon and sauté 3-4 mìnutes. Add ìn the garlìc, gìnger, red curry paste and srìracha (or chìle paste) and sauté another 1-2 mìnutes.
2. Add ìn the sweet potatoes and carrots and season wìth salt and pepper. Stìr everythìng together then pour ìn the vegetable broth.
3. Brìng the mìxture to a boìl then reduce the heat to low and let ìt sìmmer for 20-25 mìnutes or untìl the vegetables are fork-tender.
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