Creamy Thai Carrot Sweet Potato Soup
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Cuisine: Thai
This nutritious, Thai-spiced carrot and sweet potato soup will warm you right up! The tamari almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing. Recipe yields about 8 cups soup (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
- 1/4 cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- 1/2 teaspoon fine-grain sea salt, plus more to taste
- Freshly ground black pepper
- Up to 1/4 teaspoon cayenne pepper (optional, if you like spice)
- Minced fresh cilantro
- Fresh lime juice
- Roasted tamari almonds (optional, see below)
Roasted tamari almonds
- 1/2 cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
- 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. With the lid slightly ajar to allow steam to escape, 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 1/4 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 optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
- To make the roasted tamari almonds: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
- Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
- Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Recipe minimally adapted, with permission, from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.
Make it soy free: When making the tamari almonds, use coconut aminos instead of tamari.
Make it gluten free: Verify that your tamari is gluten free (most, but not all, are).
Make it nut free: I haven’t tried making this soup nut-free, but here are some thoughts. First, you’ll have to omit the almond topping. You could also just omit the almond butter, but the soup will be lighter. If you like sunflower butter, you could try that in place of the almond butter. I’ve also had good luck blending soup with 1/2 cup rinsed and drained cooked white beans (Great Northern or chickpeas) if you want to give that a shot—I haven’t tasted beans in the finished soup.