Health Walk Medical Clinic

143 N. McCormick St. Suite 102, Prescott, AZ 86301

Recipe Corner
Creamy Thai Carrot Sweet Potato Soup
Oh She Glows Every Day, Angela Liddon
ISBN 978-1-58333-574-1

My daughter gifted me this lovely book and it provides a winning combination of delicious recipes with short preparation times.

1 Tbl virgin coconut oil
2 cups diced sweet onion
2 cloves garlic, minced
1 Tbl minced fresh ginger
2 Tbl red curry paste
4 cups low-sodium veggie broth + more if needed
1/4 cup raw almond butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
1/2 Tsp fine sea salt + more to taste
1/4 Tsp cayenne pepper (optional)
Freshly ground black pepper

Topping Suggestions:  Minced fresh cilantro, roasted tamari almonds, fresh lime juice

  1. In large pot, melt the coconut oil over medium heat.
  2. Add onion, garlic and ginger and saute for 5-6 minutes until onion translucent.
  3. Stir in curry paste
  4. In small bowl whisk together some of the broth with the almond butter until smooth.  Add mixture to pot along with remaining broth, carrots, sweet potatoes, salt and cayenne (if using).  Stir until combined.
  5. Bring soup to low boil over medium-high heat and then reduce to medium-low heat.  Cover and simmer for 15-20 minutes until potatoes and carrots fork-tender.
  6. Ladle soup carefully into blender (after cooling).  May take a couple of batches depending on the size of blender.  Blend on low and slowly increase speed until soups is completely smooth.
  7. Return soup to pot and season with salt and black pepper to taste.  If desired, you can thin the soup with more broth.  Reheat.
  8. Ladle soup into bowls and top with minced cilantro, almonds and squeeze of lime juice if desired.  Soup will keep in the fridge for up to a week and freeze well for 1-2 months.

Prep time 25 minutes.  Cook time 20-26 minutes.  Makes 8 cups.  Vegan, gluten-free, soy-free option (prepare toasted tamari almonds with coconut aminos instead of tamari), grain-free, freezer-friendly.

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