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.
