Roasted Thai Carrot and Sweet Potato Soup
User Reviews
5
Roasted Thai Carrot and Sweet Potato Soup
Description
Roasted Thai Carrot and Sweet Potato Soup brings together a selection of root vegetables and aromatic Asian spices to form a comforting and flavorful soup. The main vegetables—carrots, sweet potatoes, and a hint of apple—are roasted with coconut oil to bring out their sweetness and develop depth of flavor. The addition of fresh ginger, lemongrass, garlic, and warm spices including coriander, curry powder, and cumin introduces a complex, fragrant profile typical of Thai-inspired cuisine. The vegetables are pureed with chicken broth to achieve a smooth, slightly thickened consistency.
The soup's flavor balances sweetness from the roasted produce and brown sugar with savory elements like fish sauce and a mild heat from chili garlic sauce. Topped with a creamy mixture of Greek yogurt blended with lime juice and milk, the garnish adds acidity and coolness that cuts through the richness of the soup. This preparation makes the dish suitable as a starter or light meal during cooler weather.
Preparation involves roasting the chopped vegetables on a foil-lined sheet pan with melted coconut oil to ensure even cooking and caramelization. The baking temperature is fairly high to encourage browning and concentration of flavors. The use of fresh herbs and spices, along with a final addition of fish sauce, enhances the savory depth without overwhelming the palate. Overall, the recipe is focused on developing layers of flavor through roasting and the careful blend of Thai-inspired aromatics.
Ingredients
- 2 tablespoons coconut oil to be used later, plus 2 teaspoons
- 1 pound carrot
- 2 sweet potato about 1 ½ pounds total, medium-large
- 1 apple large
- 1 onion medium
- 1 inch ginger thinly sliced (or 2 tablespoons Ginger Paste, fresh, piece
- 1 tablespoon lemongrass or Lemongrass Paste, finely chopped, fresh
- 4 medium garlic peeled, cloves
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon curry powder mild
- ½ teaspoon cumin
- ½-1 teaspoon Chili garlic sauce or Sriracha sauce
- 5 cups chicken broth you may need a bit more later, for thinning, low sodium
- 2 teaspoons fish sauce
- For the topping:
- 2 tablespoons Greek yogurt
- 1 tablespoon milk
- Chili garlic sauce or Sriracha sauce
Instructions
- Pre-heat oven to 425˚F. While the oven is preheating, line a sheet pan with foil and add coconut oil. Place in the oven for 1-2 minutes, just until oil is melted, then remove. Set aside to cool while you’re chopping the veggies. Combine ginger, lemongrass, garlic, brown sugar, coriander, curry and cumin in a small bowl and set aside.
- Cut tough ends off carrots and discard. Wash carrots well and chop them into approximately 1-inch pieces. Peel sweet potatoes, cut in quarters, lengthwise and then cut roughly into 1-inch pieces. Peel onion, quarter and cut into approximately 1-inch pieces. Peel and core apple then quarter it and cut into approximately 1-inch pieces. You don’t have to do any fancy cutting as all the veggies will be pureed later. You just want them all approximately the same size so they’ll cook evenly.
- Toss the vegetables on the prepared sheet pan with the melted coconut oil. I like to use my hands to toss them and ensure everything is coated with oil. Place pan in the preheated oven and roast for 25-30 minutes or until carrots are tender (they take the longest to cook) and veggies are beginning to caramelize (they’ll deepen in color and begin to turn golden). Stir once or twice to re-distribute vegetables during the roasting time.
- While vegetables are roasting, heat 2 teaspoons coconut oil in a medium-large Dutch oven or soup pot over medium-low heat. Add the ginger/garlic mixture and stir for 30-40 seconds, until very nice and fragrant. Immediately (you don’t want the garlic to burn) add chicken broth, roasted veggies, fish sauce and chili garlic sauce.
- Increase heat to high and bring to a boil, then cover and reduce heat to a low, steady simmer. Cook for 10 minutes then uncover and remove from heat. Allow to cool down for 15-20 minutes (if using a regular blender) or blend immediately with an immersion blender.
- To serve, combine the Greek yogurt with the milk and mix with a small whisk or spoon until smooth. Ladle soup into bowls and top with 4-5 small dollops of the yogurt mixture. If desired, add a few drops of Sriracha or chili-garlic paste and swirl with a toothpick. Bon Appetit!
Notes
- Use fresh ginger and lemongrass or their pastes for the most vibrant flavor in the soup.
- Roasting vegetables before pureeing enhances their natural sweetness and enriches the broth.
- Adjust the chili garlic sauce amount based on your preferred spice level.
- The soup can be thinned with additional chicken broth if needed after pureeing.
- Metric measurements are available via the toggle button in the recipe instructions for precise ingredient quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 221mg | 9% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 14095IU | 282% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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