THAI SWEET POTATO CARROT SOUP

INGREDIENTS
THAI SWEET POTATO CARROT SOUP

• 2 teaspoons grated sparkling ginger
• 2 tablespoons pink curry paste
• 2 teaspoons sriracha (see observe), use 1 in case you do not want it as spicy
• four cups peeled and diced candy potatoes
• 2 cups peeled and diced carrots
• 1 tablespoon oil
• 1 cup diced onion
• 1 teaspoon grated garlic
• Kosher salt and fresh floor black pepper to taste
• 3 cups low sodium vegetable broth
• 1 cup mild coconut milk
• Lime wedges, chopped cilantro and unsweetened shredded coconut for toppings

CURRY ROASTED CASHEWS

• 1/3 cup raw cashews
• half teaspoon coconut oil
• 1/4 teaspoon curry powder
• 1/four teaspoon crimson curry paste
• Kosher salt and clean floor black pepper to taste

INSTRUCTIONS

Curry Roasted Cashews:

1. Preheat oven to 325 tiers F. And line a sheet pan with parchment paper.
2. In a small bowl stir together the coconut oil, curry powder and purple curry paste until blended.
3. Add within the cashew and toss till coated. Season with salt and pepper.
4. Dump them onto the organized sheet pan and roast for eight-12 mins or till they are golden brown. Keep an eye fixed on them as nuts have a tendency to burn quick.  

Thai Sweet Potato Carrot Soup:

1. Heat the oil in a big pot over medium-excessive warmness. Add within the onion and sauté three-four minutes. Add within the garlic, ginger, pink curry paste and sriracha (or chile paste) and sauté another 1-2 mins.
2. Add within the sweet potatoes and carrots and season with salt and pepper. Stir the entirety collectively then pour inside the vegetable broth.
3. Bring the aggregate to a boil then lessen the heat to low and allow it simmer for 20-25 minutes or until the veggies are fork-soft.
4. Turn off the heat and use an immersion stick blender* to purée the soup. Stir within the coconut milk and taste for seasoning.
5. Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges. 
6. By Danae

RECIPE NOTES

• If you do not have an immersion stick blender, Ladle the soup right into a blender. It will likely be a couple of batches, depending on the dimensions of your blender, do not fill the blender more than half way. Leave the lid barely ajar to permit steam to break out, mixture on low and slowly increase the velocity till the soup is absolutely easy.
• To make this recipe Whole30 and Paleo compliant, replace the sriracha with chili paste which includes Sambal Oelek.
• Source : https://reciperunner.com/thai-sweet-potato-carrot-soup/

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