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–+ servings
Thai Sweet Potato and Carrot Soup

Thai Sweet Potato and Carrot Soup

Yield: 6 servings (8 cups)
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!
5 stars (17 ratings)

Ingredients

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, crushed
  • 1 sweet onion, chopped
  • 1 3/4-inch piece ginger, peeled and sliced
  • 2 tablespoons red curry paste, or more, to taste
  • 1 pound baby carrots
  • 2 sweet potatoes, peeled and chopped
  • 3 cups chicken stock
  • 1 13.5-ounce can lite coconut milk
  • Kosher salt and freshly ground black pepper
  • ⅓ cup fresh cilantro leaves
  • ¼ cup packed fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons crushed peanuts

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in ginger and curry paste until fragrant, about 1 minute.
  • Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
  • Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
  • Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached.
  • Serve immediately, garnished with peanuts, if desired.