30 Minute Sweet Potato & Carrot Soup Recipe
A thick and creamy sweet potato soup spiced with Thai spices. Serve with some rice for a complete meal.
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Servings: 6 Servings
Ingredients
- 2 tablespoons (2 tablespoons) vegetable oil
- 2 (2) large sweet potatoes, or 4 small ones, peeled and chopped
- 4 (4) carrots, peeled and chopped
- 3 cloves (3 cloves) garlic, chopped
- 1- inch (1- inch) piece of ginger, chopped
- 1- (1-) litre vegetable stock, made with a stock cube
- Thai red curry kit
For serving
- white rice
- almonds, chopped
- dried chillies, from the curry kit sliced
- lime wedges
Instructions
- Peel and chop the sweet potatoes and carrots. Set aside.
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the chopped garlic and ginger to the pan and gently fry them until they are fragrant. About 2 minutes.
- Add in the potatoes and carrots and stir to coat in the oil. Pour in the vegetable broth to just barely cover the potatoes and carrots. Add in the Thai red curry from the curry kit.
- Bring to a simmer and cover. Continue to simmer until the sweet potatoes are very soft and the carrots are tender.
- Once the sweet potatoes are tender and breaking apart use a stick blender to blend the soup until smooth. Pour in the coconut milk and all the contents of the spice pack except the chilli peppers. Blend again until the soup is smooth and the spice pack has been blended into the soup evenly.
- Scoop the cooked rice into bowls and add in the soup. Top with some chopped coriander, mint and lime wedges.
Notes
- The garlic and ginger don’t need to be chopped very finely because they’re just going to get blended with the stick blender.
- If you’re not concerned about keeping this soup vegan, then feel free to use chicken stock cubes in place of the vegetable.
- Because sweet potatoes cook faster than carrots, cut the potatoes larger. As they cook they will start to break apart. This is absolutely fine. It helps them to blend easier.
- This is obviously Thai inspired so I added rice and chopped almonds to make this feel like a more substantial meal, but it’s totally optional and you can serve the soup without any of the additions.
Nutrition
Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 70mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 17482IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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