With the fall season fast approaching one of my favourite things to do is continue to meal prep for my work week. The flavours change from cool foods such as salads to warmer treats such as soups. This has been one of my absolute favourite soups. I came across Angela Liddon from the Oh She Glows website a few years ago and this is one of her recipes. This soup is creamy, vegan, full of vitamin A and leaves you wanting more. Hope you enjoy as much as I do!
Creamy Thai Carrot & Sweet Potato Soup
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)
1/2 cup raw almonds, finely chopped
tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
1. 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.
2. 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.
3. 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.
4. 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.)
5. 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.
6. Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds (see below). This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
7. To make the roasted tamari almonds: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
8. In a medium bowl, toss the almonds with tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.