Sweet Potato, Carrot and Ginger Soup
Sweet potato, carrot, and ginger soup – nothing better than a bowl of flavorful, hot soup to keep you warm on a chili day.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb sweet potatoes ( 1 kg, Note 1)
- 3 carrots (medium)
- 1 onion
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 1 tbsp coconut oil (or olive oil)
- 2 tsp yellow curry paste (Note 2)
- 4 cup vegetable broth (1 liter)
- 1 can coconut milk (400 g/ 14 oz, Note 3)
- red pepper flakes (or cayenne pepper, to taste)
- fine sea salt and black pepper
Instructions
- 1
Prepare vegetables: Peel and chop the sweet potatoes and the carrots into cubes. Chop the onion. Set aside. Chop the garlic cloves and ginger. Set them aside separately from the onions.
- 2
Sauté: Heat the coconut oil. Cook the onion with a pinch of salt until translucent, often stirring for about 5-6 minutes on medium-low heat. Don't let it color. Add garlic, ginger, and curry paste and stir well for 1 minute.
- 3
Add sweet potatoes and carrots and stir for about 2 minutes.
- 4
Simmer: Pour in the vegetable broth. Bring to a boil, cover, turn the heat down to medium-low and simmer for about 15-20 minutes or until the sweet potatoes and the carrots are soft (check with a fork).
- 5
Blend the soup with an immersion blender (Note 4).
- 6
Add the coconut milk, stir well and bring to a simmer again. Reheat for about five minutes.
- 7
Adjust the taste with red pepper flakes (or cayenne pepper), salt, and pepper.