Ok, first let me say this: I am not a fan of sweet potatoes. I know, I know, but it’s true. Unless it’s in a pie shell, served up with whipped cream on the side, you can keep it. Until now.
I found this recipe during one of my Google deep dives for vegetarian recipes where the food actually tastes good. The picture of this recipe looked so delicious that I wanted to step out of my comfort zone and try it. And let me tell you, the pictures attached are actually mine! That’s how amazing this recipe is — it will make YOU look like a chef. I’ll admit, their photos of the finished product were super editorial, but still, mine looks pretty good, right?
I didn’t think the lime juice was going to work, but let’s just say the pot of soup was gone pretty quickly. I loved the added crunch and texture the almonds gave it. I’ve attached a link to their site so you can explore more of their yummy recipes. They’re definitely bookmarked for future cooking experiments!
(Side note: There was an unfortunate mishap during the puree process — I’m still finding sweet potatoes in weird places. LOL.) Their soup came out a little more yellow than mine, not sure if I added too much Thai chili paste, but just wanted to let you know in case the color looks different.
Thai Carrot & Sweet Potato Soup
Author: Cookie and Kate
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Yield: 4 servings
Ingredients
Soup:
- 1 tablespoon coconut oil
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth (plus more if needed)
- ¼ cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- ½ teaspoon fine-grain sea salt (plus more to taste)
- Freshly ground black pepper
- Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
Toppings:
- Minced fresh cilantro
- Fresh lime juice
- Crushed almonds
Instructions
- To make the soup: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add this mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Be careful to avoid hot steam escaping from the lid, blend on low, and slowly increase the speed until the soup is completely smooth.
- Taste, and season with salt and black pepper. If you’d like more spice, add a pinch (or up to ¼ teaspoon) of cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
- Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and crushed almonds. This soup will keep in the fridge for up to a week and freezes well for 1 to 2 months.
Don’t forget to visit Cookie and Kate for more great recipes! Thank you, Cookie and Kate, for giving me a recipe that I know I’ll feel comfortable cooking for years to come. I literally tell everyone about your recipe!
Do you guys have a favorite vegetarian or pescatarian recipe you’d like to share with me? Comment down below — I’m always looking for new recipe ideas!
Finally Loving Life 
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