Creamy Thai Carrot Sweet Potato Soup Food

CREAMY THAI CARROT SWEET POTATO SOUP.

Steps:

• In a large pot, melt the coconut oil over medium heat.
• Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
• Stir in the curry paste.
• 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.
• 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.
• 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.)
• 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.
• 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.

CREAMY CARROT AND SWEET POTATO SOUP

Steps:

• Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
• Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

CREAMY THAI SWEET POTATO SOUP

Steps:

• In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
• Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
• Add herbs and spices, stir.
• Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
• Remove lid and simmer until thickened slightly.
• Take off heat and blend with hand mixer until a smooth consistency.
• Add nuts to serve.