This Sweet Potato-Carrot soup can be prepared in 30 minutes, is Whole 30 compliant and
most importantly tastes super good! Check the recipe below and let us know what you think.
Feeds: 6 People
Time: 30 minutes
- 1 Large Sweet Potato (Diced)
- 1 & ½ Carrots (Diced)
- 1 Yellow Onion (Chopped)
- 4 Cups Vegetable or Chicken Stock
- 6 Garlic Cloves (Minced)
- 1 Can of Coconut Milk
- 3 Tbsp Coconut Oil or Olive Oil
- 2 Tbsp Red Curry Paste
- 1 Tbsp Grated Fresh Ginger
- 2 Tbsp Fish Sauce (Optional)
- 1 Tsp Ground Black Pepper
Heat your coconut or olive oil in a soup pot on medium heat and then add the onions. Stir them for 3 minutes and then add the ginger, garlic and curry paste. Cook for another 2 minutes and add the diced sweet potato, carrots and the broth you chose (vegetable or
chicken). Cover the pot and let it simmer on low for about 15 minutes. You should know it’s done when the veggies are soft.
Use an immersion blender or any other type of blender you might have to purée the soup and then add the coconut milk, fish sauce and the black pepper. And there you go; your soup is ready to serve!
*Optional: If you want you can serve the soup with some garnish. All you need is 1 lime cut in wedges, 1 cup of roasted peanuts and half a cup of chopped cilantro. You can add a little of all these ingredients on each serving. Enjoy!