Thai Sweet Potato Soup
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
Preparation
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
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
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
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
Mix soup in a hight speed blender or hand blender.( Taste and adjust seasonings if needed.)
Top with coriander or parsley, roasted cashews, lime or mixed seeds
