Thai Coconut, Curry & Carrot Soup
You only need a few ingredients to make this light and satisfying soup. It's creamy, a little sweet, a little spicy, and a lot of delicious! (Gluten-free and Vegan friendly)
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Ingredients
- 2 Tbsp Coconut Oil or Butter
- 1 Onion, diced
- 450g/1lb Carrots, sliced
- 350g/12.3oz Sweet Potato, cubed
- 1 Tbsp Grated Fresh Ginger
- 2 Tbsp 2-3 Red Curry Paste
- 3 Cups Vegetable Stock
- 400g/14oz Can Full Fat Coconut Milk
- Salt & Pepper
Method
- Heat the coconut oil or butter in a large soup pot. Add the onions and ginger and saute until onions have softened. Add the curry paste and stir through for 1 minute.
- Add the sweet potatoes and carrots. Stir through for a few minutes, until veggies are all mixed together.
- Add the vegetable stock. Bring to boil then simmer covered for about 45 minutes, until potatoes and carrots are tender. Turn off heat and remove from the stove.
- Stir in the coconut milk and blend the soup to a puree. Season with salt and pepper and serve.
- Serve and garnish with extra coconut milk, parsley and sliced red chillies.
- Enjoy!