Sweet Potato & Carrot Thai Soup
Ingredients
1 red onion, finely chopped
4 garlic cloves, crushed
3cm piece fresh ginger, grated
2 medium sweet potato, peeled and roughly cut into cubes
500g (18oz) carrots, peeled and roughly cut into rounds
400ml (13.5 fl oz) coconut milk
400ml (13.5 fl oz) water
1 tbsp thai red curry paste
2 tbsp PeaNOT Butter, smooth
1 lime
Toppings (optional)
Toasted coconut flakes
Coriander
Coconut milk
Salt & Pepper
Chilli flakes
Method
Heat a large pot on stove top to medium heat, add a tbsp of oil and fry onion for 3 mins. Next add garlic and ginger and cook for another 2 mins.
Add sweet potato and carrot to the pot along with coconut milk and water, stirring to coat. Next add PeaNOT butter and curry paste, stir and bring to a simmer.
Leave to simmer for approx. 20-30 mins, until the sweet potato and carrots are soft. Once soft, turn off heat and allow to cool slightly.
Use a stick blender or food processor to blitz the soup into to a creamy consistency, you may need to add extra water to achieve your desired consistency.
Serve in bowls along with a squeeze of lime juice and (optional) toppings. Keep any leftover soup in the fridge in an airtight container for 3-5 days.