A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!
5 stars (17 ratings)
Ingredients
2tablespoonsunsalted butter
4clovesgarlic, crushed
1sweet onion, chopped
13/4-inch piece ginger, peeled and sliced
2tablespoonsred curry paste, or more, to taste
1poundbaby carrots
2sweet potatoes, peeled and chopped
3cupschicken stock
113.5-ounce can lite coconut milk
Kosher salt and freshly ground black pepper
⅓cupfresh cilantro leaves
¼cuppacked fresh basil leaves
2tablespoonsfreshly squeezed lime juice
2tablespoonscrushed peanuts
Instructions
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in ginger and curry paste until fragrant, about 1 minute.
Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached.
Serve immediately, garnished with peanuts, if desired.