I despised sweet potatoes for as long as I can remember. But my mom always begged to differ. "Honey," she'd say in her sweet southern voice, "I couldn't get that jar of sweet potato baby food away from you." God knows my mom was never one to tell a lie. Okay, so I liked the orange mush long ago, when I was the cutest baby you've ever seen. Seriously though, I was the cutest baby that ever existed. I suppose some things don't change. (Kidding.)
I didn't like sweet potatoes from my terrible two's until my early twenties when I went out on a limb and tried one of God's greatest gifts to diners and burger joints...the sweet potato fry. In all its tasty glory, the sweet potato fry would've had me at "hello" if food could talk. Ever since, I've been pretty darn open to the nutritious spud. From unique breakfast hashes to shepherds pie topping to stuffed and baked with bacon, the sweet tater and I have become fast friends.
Alright, I'll quit being annoying in the name of sweet potatoes. I'm rolling my eyes at my own foodie nerdiness so I must be annoying you. I'll get to the point. Tonight I made a soup that was ridiculous in the very best kind of way. Anyone else crazy obsessed with Thai food? With its spicy, creamy, and oh so comforting ways, I'd eat just about anything that contained curry paste or coconut milk. Well, this soup boasts both. Also made with carrots, fresh grated ginger, and of course, tons of sweet potatoes, the soup is as flavorful as it is healthy. I assure you, if you enjoy the colorful root veggie and you're a fan of Thai food, this soup will definitely, without question, strike your fancy. It is damn good. Like tip the bowl in your mouth and lick it until it's clean, good.
Did I mention this gem is also paleo and vegetarian friendly?
Thai Sweet Potato and Carrot Soup
Ingredients:
3 sweet potatoes, peeled and cut into 1-2 inch chunks
3/4 cup yellow onion, chopped
1 cup carrots, chopped
1 32 ounce carton vegetable broth (4 cups)
1 extra cup broth (on reserve, if desired)
1/2 cup coconut milk
2 tablespoons organic butter (or Olive Oil for vegan variation)
1 1/2 tablespoon Thai Red curry paste
1 1/2 tablespoon freshly grated ginger root
4 garlic cloves, minced
1-2 teaspoons Sriracha (optional)
2 teaspoons salt
Pepper
Directions:
1. In a medium soup pot, bring 2 tablespoons butter or EVOO to medium-high heat. Then, sauté carrots and onions for 5 minutes.
2. Add ginger, garlic, and salt and continue to sauté for another 3-5 minutes. Now, add the sweet potatoes and Thai red chili paste. Stir, covering all of the veggies with a light coating of the chili paste.
3. Add vegetable broth and bring to a light boil. Cook, uncovered for about 25-30 minutes, or until potatoes and carrots "break" with the prick of a fork.
4. Using an immersion blender, puree the soup in the pot. If you don't have an immersion blender, you can transfer the soup into your blender in small batches at a time. Blend until smooth.
5. Stir in the coconut milk and let simmer on low for 10 minutes. Do a taste test for seasoning. Add more salt and or pepper at this time if needed. If you'd like a thinner soup consistency, add 1/2 cup of broth (on reserve) at a time until it has reached your desired consistency. Also, mix in the Sriracha at this time if you wish.
6. Serve and garnish with cilantro and/or Thai Basil.
