I love the sweet flavor that both the sweet potato and the carrots add to this soup.
Plus, anything with coconut is on my list of favorites. You can have this soup ready in as little as 30 minutes- and have leftovers!
It’s been snowy and freezing here all week, and I’ve been sick with a cold.
Each of those things alone screams soup, but together, is destiny. I’ve been dreaming of all my favorite soups this week, and wondering which one to make first.
This was the winner.
I’m not Vegan, but it is my goal to consume less meat. So, anytime I can find a recipe that I love, and just happens to be Vegan, is a giant win for me.
Vegan or Vegetarian recipes are difficult for me, because I don’t like many vegetables. I really wish I did, my life would be much easier if I did like them, believe me!
It’s just the basics for me…corn, carrots, peas, potatoes, green beans, and a couple of others. But, that’s about it.
So, a soup with potatoes and carrots fits right in my picky little idiosyncrasies.
I promise, once you make this, it will rank right up there with your favorites, too.
| Servings | Prep Time |
| 8 | 10 mins |
| Cook Time |
| 30 mins |
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I love the sweet flavor that both the sweet potato and the carrots add to this soup. Plus, anything with coconut is on my list of favorites. You can have this soup ready in as little as 30 minutes--with leftovers! This recipe is adapted from The Wanderlust Kitchen's Thai Sweet Potato and Carrot Soup.
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- 2 Tablespoons oil coconut, olive or peanut
- 1 medium onion peeled and chopped
- 4 cloves garlic minced
- 2 Tablespoons red curry paste
- 1 Tablespoon fresh grated ginger
- 8 large carrots (3 Cups) peeled and diced
- 1 large sweet potato peeled and diced
- 4 Cups vegetable Broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 Can light coconut milk
- 1 Tablespoon lime juice
- 1 Tablespoon organic brown sugar
- 1/4 teaspoon coconut extract optional
- chopped peanuts for garnish
- cilantro for garnish
- Using a 6-8 quart pot, add oil and chopped onions and cook on medium heat until slightly translucent, about 4 minutes. Add minced garlic, curry paste and ginger, stir and cook one more minute.
- Add vegetable broth, salt, pepper, carrots and sweet potato, cover and simmer for 20 minutes, or until vegetables are tender.
- Blend soup mixture with an immersion blender until pureed. Add coconut milk, lime juice, sugar and coconut extract, stir and cook another 10 minutes.
- Serve with peanuts and cilantro, if desired. Store the remainder in the refrigerator or freeze.
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