Ok, first let me say this. I am not a fan of sweet potatoes. I know, I know, but I'm not. Unless it is in a pie shell served up with whip cream on the side, you can keep it. Until now. I found this recipe on one of my google deep dives for vegetarian recipes where the food will actually taste good and the picture on this recipe looked so good I wanted to step out of my comfort zone and try it. The pictures attached are actually my pictures! That's how amazing this recipe is, it will make YOU look like a chef. I will admit that their pictures of the finished product were really editorial but still, mine is pretty too right? I didn't think that the lime juice was going to work but, well let's just say that the pot of soup was gone rather quickly and I LOVED the added crunch and texture the almonds gave. I attached a link to their site so you can explore their website for more yummy recipes. They are definitely bookmarked for future cooking experiments. (Side note: There was an unfortunate mishap during the puree process. Still finding sweet potatoes in weird places. lol) Their's came out a little more yellow than mine, not sure if maybe I added too much Thai chili paste, but just wanted to let you know in case the color is different.
Thai Carrot & Sweet Potato Soup
Author: Cookie and Kate
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 minutes
Yield: 4 servings
1 tablespoon coconut oil
2 cups chopped yellow (sweet) onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
4 cups low-sodium vegetable broth, plus more if needed
¼ cup raw almond butter or peanut butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
½ teaspoon fine-grain sea salt, plus more to taste
Freshly ground black pepper
Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
Minced fresh cilantro
Fresh lime juice
To make the soup: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low, and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and crushed almonds. This soup will keep in the fridge for up to a week and freezes well for 1 to 2 months.
Don't forget to visit Cookie and Kate for more great recipes! Thank you Cookie and Kate for giving me a great recipe that I know I will feel comfortable cooking for years to come. I literally have told everybody about your recipe!
Do you guys have a favorite vegetarian/pescatarian recipe you would like to share with me? Comment down below, I'm looking for more great recipes ideas!