Creamy Thai Sweet Potato & Carrot Soup
This Thai-spiced creamy and vegan sweet potato soup with carrots and crispy tofu is super simple and very delicious. A perfect winter delight with a kind of special falavor. With just a handful ingredients you get a warming soup that can be served for a dinner to impress your family or friends. The taste adventure behind our soup is the combination of the Thai flavors and the baked carrots and sweet potatoes.
4 SERVINGS
Ingredients
400 g sweet potatoes, peeled and cut into chunks
200 g carrots, peeled and cut into chunk
1 tbs sesame oil
1 tbs peanut oil
2 onions, finely chopped
1 tbs yellow curry paste
1 tbs palm sugar
2 onions, finely chopped
2 garlic cloves, crushed
1 tbs tumeric
1 pn cumin
300 ml vegetable stock
500 ml coconut milk
Freshly ground black pepper
1 tbs soysauce
1 bunch Thai basil
Pumpkin seed oil
First heat oven to 220 °C and place sweet potatoes and carrots into a large roasting tin, drizzled with sesame oil, tumeric and cumin. Roast veggies in the oven for 20 minutes or until tender and lightly crispy.
Meanwhile heat peanut oil in a sauce pan and stir fry onions and palm sugar until golden brown.
Add garlic and stir for 1 minute. Deglaze with veggie stock.
Now add yellow curry paste and simmer for 5-10 minutes. Pour coconut milk into saucepan and bring to simmer.
Once the roasted veggies are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Taste with soy sauce and serve with fresh Thai basil and a dash pumpkin seed oil. Our Crispy fried tofu with black cumin seeds are a good side dish for this soup.
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