This Thai sweet potato and carrot soup is filled with beautiful tangy flavours and combined with a nutty side to bring you a sold dish that can be served hot on those winter days or cold/warm in the summer! Add a slice of warm sourdough and you have yourself dish filled with love.
- 1 tablespoon coconut oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 2–3 inches minced fresh ginger
- 1 tablespoon red Thai curry paste
- 1-litre vegetable stock (1-litre hot water with 2 vegetable stock cubes)
- 1 big spoon on peanut butter
- 4 medium carrots, peeled and chopped
- 3 medium sweet potatoes, peeled and chopped
- Salt and pepper to season
And one large stew/soup pot!
- Melt the coconut oil in the pot on a low to medium heat
- Cook the onions for 5 minutes to soften them.
- Add the garlic and ginger, stirring for a few minutes.
- Add the red Thai curry paste for another few minutes.
- Boil the kettle and add your stock cubes and peanut butter to the hot water until they are combined.
- Add the vegetable stock to the pan along with your chopped carrots and sweet potatoes.
- Put the lid on the pan and let simmer on a low to medium head for 20 minutes or until the carrots and sweet potatoes are soft. A good test is to pop a fork in them and see if you can remove easily.
- Once soft. Let the pan cool slightly, perhaps 5 minutes, and then proceed to add the mix to a blender to… blend! I use a Ninja food processor but you can also get a hand blender to blend in the pan!
- Depending on the consistency you like, assess the soup and if it’s too thick, add some water. If it’s too thin… well you can either add another ingredient like kale/cook-off some extra carrots or sweet potato to blend in! If you’ve followed this recipe, you shouldn’t need to do the latter!
- If you have some coconut milk to hand, this is a lovely addition to cream up the soup!
- If you have some nuts you could crush them / cook them off in a pan and add to the top to present nicely / add a little crunch
- A wedge of lime always compliments this soup nicely so perhaps pop some on the table when serving
- If you’re allergic to nuts, you can make this without the peanut butter!
- Serve with some fresh, warm sourdough!