Vegan Sweet Potato Carrot Coconut Thai Soup
Besides the island vibes it gives me, it is a nutrition powerhouse. One of my favorite antioxidants that I talk about all the time, beta carotene is pretty predominate in this soup. From the carrots and the sweet potato, you’re getting a great dose of this carotenoid (plant pigment with benefits). Carotenoid is a precursor for Vitamin A (which is found in many retinal products), so it helps protect against aging and UV damage. Foods high in beta carotene also help you achieve a natural glow. It’s glorious. Besides beta carotene, you’ll be consuming good amounts of fiber to help you feel full until your next meal, the ginger will help soothe digestive upsets and tummy troubles, and the veggie stock will also give you an extra dose of vitamins and minerals. It’s just a fantastic soup to sip on all week! I topped this recipe with pumpkin seeds, parsley, coconut chips and a slice of lime to give it some interest, but you really don’t need to add any toppings unless you want to give the texture some added crunch. In that case I’d go for just toasted pumpkin seeds and coconut chips – yum!
- fresh parsley
- pumpkin seeds
- coconut chips
- 1 lime
- 1/4 cup nutritional yeast
- Salt and pepper
- 2 tbsp red curry paste
- 2 bay leaves
- 1 can coconut cream
- 1 chopped yellow onion
- 1 tbsp coconut oil
- 3 cloves garlic
- 3 cup sweet potatoes
- 3 cup baby carrots
- 5 cup low sodium vegetable stock
- 1 inch fresh ginger
- 3 tbsp almond butter
- Heat a large pot over medium heat with 1 tbsp coconut oil
- Dice and cook the yellow onion and garlic
- Add the vegetable broth, carrots and sweet potatoes, bay leaves, coconut cream, ginger, curry paste to the pot and bring to a low bowl.
- Let simmer for about 25 minutes (cover the pot while it's cooking), or until the carrots and sweet potato are tender. You can test by poking a carrot and sweet potato with a fork to see if the fork easily pierces it.
- Let the soup cool a bit, then transfer the soup to an immersion blender or food processor (the entire contents of the pot will be too much for one round of blending, so scoop out the soup until it fills a blender, then repeat).
- Take out the bay leaves.
- If you are dividing your soup into two batches to blend, add half of the nutritional yeast, almond butter, and salt and pepper to the blender.
- Once well blended, you can taste it to see if you need to add any additional flavorings. To make it more spicier, I'll add a tsp or two of the curry paste. To make it sweeter, a tsp or tbsp of brown sugar.
- Serve and top with your toppings of choice!
- Notes: You can increase the quantity of ingredients to make lThe soup will last up to 4 days or you can freeze it for a later date!arger batches of this soup.