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Thai Sweet Potato Soup

When winter hits us there is nothing more cozy than a good bowl of soup! This recipe requires one bowl and 10 ingredients you can create the ultimate soup for this winter. Sour and tangy and so colourful this soup will make any rainy and cold day so much better!

I love toping this soup with fresh herbs and crunchy nut for that extra texture that goes so well with this creamy soup. My favourites are roasted chilli cashews ( recipe below), roasted pumpkin seeds and fresh coriander or parsley.

This delicious sweet potato & carrot soup is:

  • Cozy

  • Easy

  • One Pot

  • Gluten free

  • Dairy free

  • Paleo

This tangy soup is the perfect recipe for any rainy and cold day! With simple ingredients and one pot you can make one of the best winter soups you will ever make. So lets get on it!


Thai Sweet Potato Soup


Serves: 4

Prep Time: 10 min

Cooking Time:


Ingredients

  • 1 Tbsp Olive oil

  • 1 large sweet potato, peeled and cubed

  • 2 Carrots, peeled and sliced

  • 1/2 Onion, chopped

  • 1 Garlic Clove, minced

  • 1 tsp Cumin Powder

  • 1 Veggie stock cube

  • 1 tbsp Ginger, minced

  • 4 Tbsp Thai Curry Paste

  • 1 Can Light Coconut milk

  • Juice of 1 lemon or lime

  • 2 1/2 Cups Water

  • 2 tsp Salt

  • 1 tsp Black pepper

Add Ons: Roasted chilli cashews, parsley or coriander, lime or mixed seeds.


Roasted Cashews (Optional)

  • 1 Cup cashews

  • 1 Tbsp melted coconut or olive oil

  • 1 tsp paprika

  • 1 tsp salt

  • pepper to taste

  • 1/2 tsp chilli powder


* Preheat oven to 140ºC/285ºF. Combine all ingredients in a large bowl, transfer to a baking sheet and bake for 15 minutes tossing and flipping around halfway.


Method

  1. Heat oil in a large pot over medium heat. Add the onion and cook for 3 min, add ginger, garlic, cumin and curry paste and cook for another 2 min mixing constantly.

  2. Add sweet potato cubes and sliced carrot, salt and pepper and mix until all sweet potato and carrot pieces are covered in the Thai mixture.

  3. Add 3 cups of water, coconut milk and vegetable stock cube and combine. Bring mixture to a boil give a good stir to combine all ingredients together and then reduce heat to simmer. Simmer for 25 min, until the sweet potato and carrots are soft and tender.

  4. Mix soup in a hight speed blender or hand blender.( Taste and adjust seasonings if needed.)

  5. Top with coriander or parsley, roasted cashews, lime or mixed seeds.


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