The Daily Eat: Thai Sweet Potato and Carrot Soup
Cozy Up with Thai Sweet Potato and Carrot Soup: A Flavorful Escape
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. But why settle for ordinary when you can experience a burst of exotic flavor with our Thai Sweet Potato and Carrot Soup? This vibrant soup is not only incredibly delicious but also packed with nutrients, making it the perfect meal for a healthy and satisfying lunch or dinner.
This recipe beautifully balances the sweetness of sweet potatoes and carrots with the aromatic spice of Thai red curry paste. The coconut milk adds a creamy richness, while the lime juice brightens everything up with a zesty touch. It’s a surprisingly easy soup to make, taking just under an hour from start to finish, and it’s sure to become a new favorite in your rotation.
What makes this soup special?
- Flavorful Fusion: The combination of Thai spices with the natural sweetness of root vegetables creates a unique and unforgettable taste.
- Nutrient-Rich: Sweet potatoes and carrots are excellent sources of Vitamin A, fiber, and antioxidants.
- Creamy & Comforting: The coconut milk provides a luxurious texture without relying on heavy cream.
- Easy to Make: This recipe is perfect for busy weeknights or a relaxing weekend meal.
Serving Suggestions:
- Garnish with a swirl of coconut milk and a sprinkle of chopped cilantro.
- Add a squeeze of lime juice for extra brightness.
- Serve with a side of crusty bread for dipping.
- For a heartier meal, add cooked shrimp or chicken.
Frequently Asked Questions:
Q: Can I adjust the spice level?
A: Absolutely! Start with 1 teaspoon of red curry paste and add more to taste. You can also use a milder or hotter curry paste depending on your preference.
Q: Can I use a different type of milk instead of coconut milk?
A: While coconut milk provides the most authentic Thai flavor and creamy texture, you can substitute with vegetable broth or cashew cream for a different result. Keep in mind that the flavor and texture will be altered.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made up to 3 days in advance and stored in the refrigerator. The flavors will actually meld and deepen over time.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months.
Thai Sweet Potato and Carrot Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon red curry paste
- 4 cups vegetable broth
- 1 pound sweet potatoes peeled and cubed
- 1 pound carrots peeled and sliced
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- to taste salt
- to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in red curry paste and cook for 30 seconds.
- Pour in vegetable broth, sweet potatoes, and carrots. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes and carrots are tender.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Return soup to pot and stir in coconut milk and lime juice. Season with salt and pepper to taste.
- Serve hot.
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