Thai Sweet Potato and Carrot Soup

Thai Sweet Potato and Carrot Soup

Serves: 6

Ingredients

For the Soup

• 3 tablespoons coconut oil (or substitute olive oil)
• 1 medium yellow onion, peeled and chopped
• 2 tablespoons red curry paste
• 1 tablespoon freshly grated ginger (or 1 teaspoon ground dry ginger)
• 6 garlic cloves, peeled and minced
• 1 large sweet potato, peeled and diced
• 1½ pounds carrots, peeled and diced
• 1 quart low-sodium vegetable or chicken broth
• 1 (14.5 oz) can coconut milk
• 2 tablespoons fish sauce (optional - salt to taste for vegetarian)
• 1 teaspoon ground black pepper

For Garnish

• 1 lime cut into wedges
• 1 cup roasted peanuts, chopped
• ½ cup cilantro, roughly chopped

Instructions

1. Heat the oil in a large Dutch oven over medium heat. Add onions and saute for 3 minutes. Add the ginger, garlic, and curry paste, then saute another 2 minutes.
2. Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer 15 or until the vegetables are tender.
3. Puree the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a counter-top blender and puree in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven.
4. Stir in the coconut milk, fish sauce, and black pepper.
5. Serve garnished with lime wedges, peanuts, and cilantro.

Source: thewanderlustkitchen