Thai Carrot Ginger Soup

A spicy and warming soup.

Thai Carrot Ginger Soup

Vegan | Gluten-Free

Ingredients:

• 1 tablespoon olive oil

• 1 white onion, chopped

• 4 cloves garlic, minced

• 1/2 inch piece  fresh ginger, grated or minced

• 1-2 tablespoons red curry paste

• 1 teaspoon turmeric powder

• 1 quarts vegetable broth

• 2 tablespoons peanut butter

• 7 each ( 1/2 cups) carrots, sliced

• 2 each (2 1/2 cups) sweet potatoes, peeled chopped

• To taste salt & pepper  

• 1 cup canned coconut milk

• ¼ teaspoon cayenne pepper, optional

• For Garnish:

  • Minced fresh cilantro

  • Fresh lime juice

  • Toasted pumpkin seeds

Procedure:

1. Heat up a large pot, over medium-high heat. Once hot add oil swirling to coat the bottom of the pan. 

2. Then add the onion, garlic, and ginger and sauté for 5 to 6 minutes, or until the onion is translucent.

3. Stir in the curry paste and turmeric powder. Mixing to ensure all veggies are covered. Then add peanut butter and vegetable broth (mixing to make sure the peanut butter is dissolved).

4. Bring the soup to a low boil over medium-high heat and then reduce the heat to simmer for about 20 minutes, until the potatoes and carrots are tender.

5. Using an immersion blender or doing it in batches in your blender, blend/puree the soup until smooth. Adjust seasoning to taste with salt, pepper, & cayenne pepper (if using for more heat). 

6. Garnish with fresh cilantro leaves, a squeeze of lime juice, and toasted pumpkin seeds!