Thai Curry Soup with Sweet Potato And Carrot: A Delicious and Simple Recipe
Written by Hedy Holeckova
Updated on May 04, 2023
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Why You Will you Like this Soup
Ingredients and health benefits
Top Tips for the Best Thai Curry Soup
- Use fresh ingredients: Fresh ginger and garlic add more flavor to your soup than pre-minced versions.
- Choose the right curry paste: Different brands of curry paste have different levels of spiciness. If you're sensitive to heat, start with a small amount and work up.
- Don't overcook the vegetables: Overcooked sweet potato and carrot can become mushy and lose flavor. Cook them until they're tender but still have a bit of a bite.
Thai Curry Soup recipe variations
Storage Tips
Summary
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Prep Time
15 mins
Cooking Time
30 mins
Total Time
an hour
Calories Per Serving
273 kcal
Servings
2
Ingredients
Thai Curry Soup with Sweet Potato And Carrot
1 tbsp. Coconut oil
2 cups Chopped yellow (sweet) onion
2 Cloves Garlic, minced
1 tbsp. Minced fresh ginger
2 tbsp. Thai Red curry paste
4 cup Low-sodium vegetable broth, plus more if needed (or chicken broth if not vegetarian)
1/4 cup Raw almond butter or peanut butter
3 cups Diced peeled carrots
3 cups Diced peeled sweet potatoes
1/2 tsp. Sea salt (fine-grain), plus more to taste
Freshly ground black pepper
Up to ¼ teaspoon cayenne pepper (optional)
Toppings
Fresh lime juice
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
Instructions
Step 1
In a large pot, melt the coconut oil on medium heat.
Step 2
Sauté the onion, garlic, and ginger for 5 to 6 minutes or until the onion is transparent.
Step 3
Add in the red curry paste, the almond butter, and the chicken broth and stir until smooth. Add the carrots, sweet potatoes, and salt. Stir until well combined. Boil the soup to medium-high heat before lowering it to medium-low. Cook, covered, for 10 to 15 minutes or until the potatoes and carrots are soft.
Step 4
Ladle the soup into a blender with care. You may need to do this in numerous batches based on the size of your blender. To avoid heated steam from the lid, start on low and gradually increase the speed until the soup is completely smooth.
Step 5
Season it with salt and black pepper. If you want extra heat, add a little or the entire ¼ teaspoon of cayenne pepper and blend again.Add the soup back into the pot and reheat it if required.
Step 6
Thin the soup with a little more broth if it's too thick. Spoon the soup into dishes and garnish with cilantro, lime juice, and optional amino almonds.This soup can be stored in the refrigerator for up to a week and frozen for up to a month.
Step 7
To make the roasted coconut amino almonds: Set the oven and preheat to 325°F/160°C. Take a large baking sheet with parchment paper. Toss the almonds with the coconut amino in a medium bowl until completely coated. Distribute the almonds in equal layers on the prepared baking sheet. Roast the almonds for 9 to 12 minutes or until golden. The tamari will have evaporated. Let the pan cool completely. When they cool, the almonds will harden. Sprinkle with lemon juice and scrape the almonds off the parchment paper with a spoon.
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