Indulge in the rich and comforting flavors of this Creamy Thai Carrot Sweet Potato Soup. The combination of carrots, sweet potatoes, and coconut milk brings a velvety texture with a hint of Thai spices. Perfect for a cozy evening meal.
Ingredients: 1 lb carrots, peeled and chopped. 1 lb sweet potatoes, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 13.5 oz coconut milk. 4 cups vegetable broth. 2 tbsp Thai red curry paste. 1 tbsp ginger, grated. 2 tbsp olive oil. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Stir in Thai red curry paste and grated ginger, cook for 2 minutes. Add carrots and sweet potatoes, season with salt and pepper. Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender. Blend the soup until smooth using an immersion blender or transfer to a blender in batches. Return the soup to the pot, stir in coconut milk, and heat through. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.
Prep Time: 15 minutes
Cook Time: 30 minutes
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