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    Home » Recipes » Paleo Recipes

    Thai Sweet Potato and Carrot Soup Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Sweet potatoes aren’t just good with cinnamon and nutmeg! They’re also delicious with a little bit of zing – in this case, from plenty of ginger and some optional curry paste.

    The ginger gives you a nice background tingle; the curry paste will add some sharper spice, but you can leave it out if you aren’t really into spicy food.

    Thai Sweet Potato and Carrot Soup

    Thanks to the coconut milk and the sautéed onion, this soup also has a very pleasant sweetness: it’s the perfect comfort food when you need one or just an appetizer to go with a lighter meal (soup and salad, anyone?). Alternately, top it with some grilled chicken or another protein if you just want something small.

    If you can hold back from eating it all hot out of the pan, this soup is excellent for leftovers or even freezing.

    Make a big batch and spoon some out into single-serving containers, then toss them into the freezer: you’ll have a quick, re-heatable start to whatever meal you’re rushing to cook down the line. It’s an easy way to avoid takeout temptations and get a meal that even tastes better, to boot!

    Thai Sweet Potato and Carrot Soup Recipe

    SERVES: 4 PREP: 15 min COOK: 25 min

    Ingredients

    • 1 large sweet potato, peeled and chopped;
    • 1½ pounds carrots, peeled and chopped;
    • 1 medium yellow onion, peeled and chopped
    • 1 tbsp. red curry paste; (optional)
    • 1 tablespoon freshly grated ginger;
    • 3 cloves garlic, minced;
    • 1 quart chicken stock;
    • 1 can coconut milk;
    • 1 tbsp. fish sauce;
    • 1 lime, cut into wedges;
    • 1 cup roasted almonds, chopped; (optional)
    • Cooking fat;
    • Sea salt and freshly ground black pepper;
    Thai Sweet Potato and Carrot Soup Recipe Preparation

    Preparation

    1. Add some cooking fat to a large saucepan placed over medium heat.
    2. Add the onions and cook for 2 minutes.
    3. Add the ginger, garlic, and curry paste to the saucepan, and cook for another 2 minutes.
    4. Add the sweet potatoes, carrots, and chicken stock.
    5. Bring everything to a boil; then cover and reduce to a simmer.
    6. Let the soup simmer for 20 minutes until all the vegetables are tender.
    7. Puree the soup until smooth using an immersion blender or food processor.
    8. Stir in the coconut milk and the fish sauce, and season with salt and pepper to taste.
    9. Serve garnished with lime wedges and roasted almonds.

    📖 Recipe

    Thai Sweet Potato and Carrot Soup Recipe

    Thai Sweet Potato and Carrot Soup Recipe

    Spice up your root vegetables with this hearty and filling Thai soup.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine Thai
    Servings 4 people
    Calories 660 kcal

    Ingredients
      

    • 1 large sweet potato peeled and chopped
    • 1½ pounds carrots peeled and chopped
    • 1 medium yellow onion peeled and chopped
    • 1 tbsp. red curry paste optional
    • 1 tablespoon freshly grated ginger
    • 3 cloves garlic minced
    • 1 quart chicken stock
    • 1 can coconut milk
    • 1 tbsp. fish sauce
    • 1 lime cut into wedges
    • 1 cup roasted almonds chopped (optional)
    • Cooking fat
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Add some cooking fat to a large saucepan placed over a medium heat.
      Cooking fat
    • Add the onions and cook for 2 minutes.
      1 medium yellow onion
    • Add the ginger, garlic, and curry paste to the saucepan, and cook for another 2 minutes.
      1 tbsp. red curry paste, 1 tablespoon freshly grated ginger, 3 cloves garlic
    • Add the sweet potatoes, carrots, and chicken stock.
      1 large sweet potato, 1½ pounds carrots, 1 quart chicken stock
    • Bring everything to a boil then cover and reduce to a simmer.
    • Let the soup simmer for 20 minutes, until all the vegetables are tender.
    • Puree the soup until smooth using an immersion blender or food processor.
    • Stir in the coconut milk, the fish sauce, and season with salt and pepper to taste.
      1 can coconut milk, 1 tbsp. fish sauce, Sea salt and freshly ground black pepper
    • Serve garnished with lime wedges and roasted almonds.
      1 lime, 1 cup roasted almonds

    Nutrition

    Calories: 660kcalCarbohydrates: 52gProtein: 19gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 7mgSodium: 809mgPotassium: 1442mgFiber: 14gSugar: 21gVitamin A: 32071IUVitamin C: 16mgCalcium: 210mgIron: 6mg
    Keyword carrots soup, sweet potato
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Soup Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: vegan, diet: vegetarian, good for leftovers, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Lunch Recipes

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    5 from 1 vote (1 rating without comment)

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