Thai Sweet Potato and Carrot Soup - KindSoups

 Thai Sweet Potato and Carrot Soup - KindSoups 

Led by Denise Schleckser 1/30/2021

Very mildly spicy even with less coconut milk than in the recipe, light taste of peanuts.  Rich enough to be a meal with a salad or other side.  It helps to try to dissolve the PB in heated broth.  An immersion blender changes the soup to a smooth thick soup.  

INGREDIENTS: 

3 T  canola oil 

6 cups chopped yellow onion (about 6 medium onions)

6 cloves garlic, minced

3 T minced fresh ginger ( would grate - ended up with bits of ginger) 

6 tablespoons red curry paste

6 cups (48 oz.) low-sodium chicken or vegetable broth

3 cans (approx. 14 oz.) coconut milk (used 2 cans lite coconut milk)

3/4 cup almond butter or peanut butter (used peanut butter) 

9 cups diced peeled carrots (approx. 3 lbs)

9 cups diced peeled sweet potatoes (approx. 3 lbs)

1-1/2 teaspoons salt, plus more to taste  (used 1.5 tsp)

Freshly ground black pepper  (generous grind, several rounds around the soup)

Up to ¼ teaspoon cayenne pepper (optional, if you like spice)  (didn't use but would add to it, I think)

Toppings: Minced fresh cilantro, Fresh lime juice

 DIRECTIONS: 

1. 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.
2. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining broth. Stir until combined.
3. Bring the soup to a low boil over medium-high heat and reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
4. Using an immersion blender, blend until soup is smooth. If you don’t have an immersion blender, you can process the soup in batches in a regular blender or food processor. If soup is too thick, thin with water or broth.
5. Taste, and season with salt and black pepper. If you like more spice, add a pinch of cayenne pepper, and blend again. Ladle the soup into bowls and top with minced cilantro and a squeeze of lime juice.

Yield: 12 servings