By Chef Enrico Alaggia
This Thai sweet potato and carrot soup is creamy, sweet, a little spicy, and full of flavor! In addition to beta-carotene, sweet potatoes are loaded with vitamin C and a good source of potassium, and carrots are a good source of vitamin K and health-promoting phytonutrients. They’re high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. This is a healthy and filling soup that is sure to warm you up on a cold day.
Recipe
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Makes 4 servings
Ingredients
1 tbsp. Coconut oil
2 cup Onion, chopped
2 cloves Garlic, minced
1 tbsp. Fresh ginger, minced
2 tbsp. Red curry paste
4 cup Low-sodium vegetable broth
1/4 cup Raw almond butter
3 cup Carrots, peeled and diced
3 cup Sweet potatoes, peeled and diced
1/2 tsp. Sea salt
1/4 tsp. Freshly ground black pepper
¼ tsp. Cayenne pepper (optional, if you like spice)
Toppings:
Minced fresh cilantro
Roasted amino almonds (optional, see below)
Roasted coconut amino almonds:
1/2 can Raw almonds, finely chopped
1 tbsp. Coconut aminos
1 tbsp. Lemon juice
Directions
- 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, the almond butter, and the broth. Mix well until smooth. Add the carrots, sweet potatoes, and salt. 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 10 to 15 minutes, until the potatoes and carrots are fork-tender.
- Use an immersion blender (handheld blender) to blend the soup directly in the pot. Be careful to avoid hot steam escaping from the lid, blend on low, and slowly increase the speed until the soup is completely smooth.
- Taste and season with salt and black pepper. If you’d like more spice, add a pinch or ¼ teaspoon cayenne pepper, and blend again.
- Transfer the soup into serving bowls and top with minced cilantro and optional amino almonds.
- To make the roasted coconut amino 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 coconut amino 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. Sprinkle the lemon juice on top and using a spoon, scrape the almonds off the parchment paper.
