Thai Sweet Potato and Carrot Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings (8 cups)
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Course
Main Course, Soup
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Cuisine
Asian
Thai Sweet Potato and Carrot Soup
Description
The soup begins by sautéing garlic, onion, and ginger in butter until softened, then stirring in red curry paste to release its aroma. Baby carrots and peeled sweet potatoes are added along with chicken stock and lite coconut milk, creating a creamy base that melds sweetness with curry spice. The mixture simmers until the vegetables are soft, allowing the flavors to blend fully.
After cooking, fresh cilantro and basil leaves along with lime juice are stirred in to add brightness and herbal complexity. The soup is then pureed to a smooth consistency using an immersion blender, resulting in a velvety texture. Crushed peanuts sprinkled on top add a satisfying crunch contrast.
This soup can be served immediately as a flavorful starter or light meal. The combination of coconut milk with the natural sweetness of the vegetables and the warmth from the curry paste delivers a balanced and comforting dish. The garnish of herbs and peanuts complements the creamy base for a complete profile.
Ingredients
- 2 tablespoons butter unsalted
- 4 cloves garlic crushed
- 1 sweet onion chopped
- 1 ginger 3/4-inch piece, peeled and sliced
- 2 tablespoons red curry paste or more, to taste
- 1 pound carrot baby
- 2 sweet potato peeled and chopped
- 3 cups chicken stock
- 1 lite coconut milk 13.5-ounce can
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ⅓ cup cilantro fresh leaves
- ¼ cup basil leaves fresh, packed
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons peanuts crushed
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.
User Reviews
Overall Rating
5
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