Thai Sweet Potato and Carrot Soup
Creamy Sweet Potato and Carrot Soup with a hint of Thai spice is perfect winter comfort food. If you need a quick and nutritious meal to warm you up then this is it. Best served with some toasted peanuts and warm flatbread, this is one of my favourite cosy winter lunches.
Servings: 4 servings
Calories: 403kcal
Equipment
- Spatula or wooden spoon
Ingredients
- 500 grams sweet potato (1lb) cut in ½ inch chunks
- 300 grams carrots (about 4 large carrots) cut in ½ inch chunks
- 1 onion diced
- 2 tbsp red Thai curry paste
- 400 ml tin coconut milk (14oz can)
- 750 ml vegetable stock 3 cups
- 2 tbsp creamy peanut butter
- ¼ tsp salt plus more to taste
- Toasted peanuts for topping optional
Instructions
- Heat the oil in a large pot or Dutch oven over a medium to high heat. Add the onion and salt and cook for 4-5 minutes until softening, then stir in the curry paste. Cook for another 2-3 minutes to ‘toast’ the paste and let the flavour bloom.
- Stir in the carrots and sweet potato then pour in the stock and coconut milk. Str well.
- Bring to a slow boil then pop a lid on, turn the heat down and simmer for 20 minutes or until the sweet potato and carrot are nice and soft.
- Add the peanut butter and stir well so it melts into the liquid.
- Blend the soup using either a stick blender or by transferring to a blender in batches. Add additional salt to taste if desired.
- Garnish with toasted peanuts and coriander to serve.
Nutrition
Calories: 403kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1059mg | Potassium: 957mg | Fiber: 7g | Sugar: 13g | Vitamin A: 31842IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 5mg