Easy 30 Minute Sweet Potato And Carrot Soup
This sweet potato and carrot soup is a flavourful and comforting dish that's perfect for a quick weeknight meal. The combination of sweet potatoes, carrots, and Thai red curry paste creates a rich and aromatic soup.
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Servings: 4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai red curry paste
- 1 litre (4 cups) vegetable broth
- 500 g (1 lb) medium sweet potatoes, peeled and diced
- 300 g (⅔ lb) carrots, peeled and diced
- 400 ml (14 oz) can coconut milk
- Salt and pepper, to taste
- Juice of 1 lime
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Chopped peanuts
- Red chili flakes, optional
- 2 tablespoons chopped almonds
- 100 g cooked rice
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavors to meld.
- Cook Vegetables: Add the diced sweet potatoes, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the vegetables are tender.
- Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. (Alternatively, you can carefully transfer the soup in batches to an upright blender and blend until smooth. Be sure to let the soup cool slightly and blend with the lid slightly ajar to allow steam to escape.)
- Finish with Coconut Milk: Return the pot to low heat and stir in the coconut milk. Season with salt and pepper to taste, and add the lime juice.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, chopped peanuts, and red chili flakes if desired.
Notes
- Immersion Blender vs. Upright Blender: An immersion blender is convenient and minimizes the risk of hot soup splattering. If using an upright blender, ensure the soup has cooled slightly and blend in small batches to avoid pressure build-up.
- Adjusting Spice Levels: Reduce the amount of Thai red curry paste for a milder soup. Add more curry paste or a pinch of red chili flakes for extra heat.
- Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Additional Veggies: For extra nutrition and variety, feel free to add other vegetables, such as bell peppers or spinach.
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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