Thai Sweet Potato and Carrot Soup
There is something extremely satisfying about making a soup from scratch. Particularly when it tastes bloody glorious.
This Thai sweet potato and carrot soup is inspired by my favourite Penang curry - made extra delicious but the subtle peanut flavour balanced perfectly with coconut milk, fresh ginger and spicy chilli pepper. YUM SCRUM.
It’s very easy to make and will keep in an airtight container in the fridge for about 5 days. Alternatively, you can freeze it in portions, it will keep for at least 3 months.
TOTAL COOKING TIME: 1 hour
MAKES: 4 - 5 portions
SEASON: All Seasons
INGREDIENTS:
Virgin coconut oil
1 red onion
2 medium sweet potatoes
2 carrots
1/2 red bell pepper
3 cloves garlic
1 hot red chilli pepper
1 tbsp fresh grated ginger
1 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 can coconut milk
500ml vegetable stock
Pinch salt
1 tbsp crunchy peanut butter
For topping:
Fresh coriander (cilantro) leaves
INSTRUCTIONS:
1. Peel your carrot and sweet potato and roast the skins in some olive oil with a little salt at 100C (fan oven) for 20-30 minutes.
2. Heat 1 tbsp coconut oil is a large saucepan over a medium heat.
3. Add the chopped onion and fry until it softens.
4. Add the garlic, chilli, ginger, turmeric powder, coriander powder and cumin powder and mix together.
5. Add the chopped red bell pepper and cook for a few minutes, then add the chopped carrot and sweet potato.
6. Add a can of coconut milk and mix thoroughly over the heat.
7. Add the vegetable stock, a pinch of salt, place a lid on the pan and allow to simmer for 25 minutes.
8. Remove the veggies crisps from the oven and leave to one side.
9. Remove the soup pan from the heat and add a spoonful of peanut butter. Stir it in thoroughly.
10. Either use an immersion blender, or add the contents of the pan to a food processor and blend thoroughly (you may need to do it in two portions depending on the size of your machine).
11. Serve with fresh coriander and the vegetable crisps.