Thai Sweet Potato and Carrot Soup
- Thai Sweet Potato and Carrot Soup
- Recipe
- Ingredients
- Instructions
A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!
Greetings from Phuket!
We are at our last stop here in Thailand, and I have had my fair share of pad thai, green curry, spring rolls and tom yum soup.
I think I’ve had enough Thai food for a lifetime.
But.
I can still have Thai-inspired dishes, right?
Because that’s what that is.
A cozy sweet potato and carrot soup with all the fun Thai flavors of lite coconut milk, zesty lemon juice and fresh cilantro leaves.
I also love the use of baby carrots here so you don’t have to spend time peeling and dicing.
Ain’t nobody got time for that.
Plus, with the immersion blender, the soup comes out perfectly smooth and velvety without lifting a finger!
Recipe
Yield: 6 servings (8 cups)
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
Instructions
1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in ginger and curry paste until fragrant, about 1 minute.
2. Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
3. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
4. Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached.
5. Serve immediately, garnished with peanuts, if desired.
