Thai Sweet Potato Carrot Soup

This is THE comfort soup of winter. Full of so much flavor and secretly has so many vegetables, you won’t be disappointed. I love soup. I love making soup because it’s usually a one pot wonder full of delicious ingredients that come together effortlessly. This soup is just that! A one pot wonder that gets some love in my Ninja blender and then topped with so many fresh and delicious ingredients. Boom! Dinner & lunch leftovers are here!


Ingredients

  • 1 shallot
  • 6 large carrots, peeled and cut
  • 1 sweet potato, peeled and cut
  • 1/4 cup celery
  • 2 scallions, whole
  • 1 tbsp red pepper flakes
  • 1 tbsp sriracha
  • 1 tbsp ginger
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 can coconut cream
  • salt & pepper to taste
  • cilantro & lime for garnish
  • yogurt lime sauce for garnish

Instructions

Add olive oil to a large pot on medium heat. Add shallot and ensure shallot does not burn. Add sliced carrot and sweet potato and mix. Add 3 cups of water. Let this come to a simmer. Add garlic, ginger, red pepper flakes, scallion and celery. Bring to a simmer and let carrot and sweet potato get fork tender about 20-25 minutes.
Remove the whole scallion from the pot. Add sriracha and continue to cook for 5 more minutes.
Turn heat off and transfer mixture to a high power blender or use an immersion blender to blend ingredients together.
Return back to the pot and turn heat to medium. Add coconut cream and let come to a simmer.
Once coconut cream is combined into soup remove from heat and transfer to a bowl. Add chopped cilantro and fresh lime juice. Then add a dollop of yogurt lime sauce (combine non-fat yogurt with lime juice).
Enjoy!!