Description
A luscious, velvety, sweet, spicy Thai inspired carrot soup.
Ingredients
Scale
- 10 carrots
- 1 medium sweet potato
- 1 onion, diced
- 3 cloves of garlic, roughly chopped
- 1 tablespoon of Sambal Oelek (ground fresh chili paste)
- 4 tablespoons olive oil
- 5 cups of vegetable broth
- 1 cup coconut milk
- Juice from 1 lime
- Cilantro and basil for garnish
Instructions
- Preheat oven to 375º.
- Peel carrots and cut into 1-inch pieces.
- Peel sweet potato and cut into 1/4″ rounds.
- Toss carrots and sweet potato with 2 tablespoons of the oil and 1 teaspoon of salt.
- Place in oven and roast for 25 minutes or until starting to brown and caramelize. Remove from oven.
- In the meantime, heat 2 tablespoons of olive oil in a large deep soup pan. Add the onion and sauté for 10 minutes. Add the garlic, stir and sauté for another minute. Add chili paste and stir.
- Add carrots and sweet potatoes, broth, coconut milk and a teaspoon of salt, bring to a boil then lower heat and simmer for 20 minutes.
- Let soup cool for 10 minutes then blend in batches to avoid blender explosions. Place back in soup pot over a low flame, finish with lime juice and salt and pepper to taste.
- Garnish with chopped basil, cilantro, mint or a combination of the three and lime wedges.
Notes
You may need to add additional stock or water to thin the soup slightly after blending or when reheating.
The sweet potato is not necessary in this recipe but lends to the smoothness of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
