Creamy Thai Carrot Sweet Potato Soup. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 50 minutes Prep Time 25 minutes Cook Time 25 minutes Rating 4.26 out of 5 stars (103) Ingredients 8 servings 1 tablespoon virgin coconut oil (15 mL)2 cups diced sweet onion (500 mL)2 cloves garlic (minced)1 tablespoon minced fresh ginger (15 mL)2 tablespoons red curry paste (30 mL)4 cups low-sodium vegetable broth (plus more if needed, 1 L)1/4 cup raw almond butter (60 mL)3 cups diced peeled carrots (750 mL, 1/2-inch/1 cm dice)3 cups diced peeled sweet potatoes (750 mL, 1/2-inch/1 cm dice)1/2 teaspoon fine sea salt (plus more to taste, 2 mL)1/4 teaspoon cayenne pepper (1 mL, optional)Freshly ground black pepperminced fresh cilantro (for serving)lime juice (for serving)1/2 cup raw almonds (finely chopped, 125 mL)1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos (20 mL) Calories BeginnerDinnerSautéingGluten-FreeHealthyVeganDairy-FreeVegetablesLunchBoilingThaiSpicySavoryCreamyBlenderSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a large pot, melt the coconut oil over medium heat. Step 2 Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent. Step 3 Stir in the curry paste. Step 4 In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined. Step 5 Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender. Step 6 Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar, to allow the steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.) Step 7 Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if you prefer a thinner soup. Reheat if necessary. Step 8 Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months. Step 9 Roasted Tamari Almonds Step 10 Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper. Step 11 In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer. Step 12 Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up. Step 13 Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
