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Curried Carrot Sweet Potato Soup

Red Curry Carrot Sweet Potato Soup

Ingredients

Scale

Instructions

  1. In soup pot, melt coconut oil. Add carrots, onion and sweet potato (and a few shakes of salt & pepper). Saute until veggies start to soften up.
  2. Stir in red curry paste.
  3. Add broth and coconut milk.
  4. Simmer about 10-15 minutes until veggies are completely soft and the flavors have combined.
  5. Puree soup with an immersion blender or let cool a bit and blend in batches in blender.
  6. Finish soup with fresh lime juice and zest.
  7. Garnish, if desired, with with some chopped Thai Basil. If you want it spicier, add a few drops of Sriracha, chili oil, or sprinkle with some red pepper flakes.

Notes

The first time I made this I added a little bit of coconut sugar because I thought it needed it, the second time I didn’t need it, so just taste and add it if you want to.