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Author Notes: I'm trying to be budget conscious and use up all the groceries I purchase. I had seen a recipe the other day for a carrot soup, made creamy with a coconut milk. I was going to just try that recipe, when I saw that in addition to the carrots that were on their last legs, I also had a sweet potato that needed to be used up. The end result was a warm and creamy soup with a hit of spice from the curry paste... a perfect dinner for the cold dreary weather that is plaguing our spring days. —SimplySarah
- 1 medium sized sweet potato, peeled and diced
- 4-6 medium carrots, peeled and rough chopped
- 1 medium shallot, sliced
- 1 teaspoon olive oil
- 1/2 teaspoon red curry paste
- 3/4-1 cups vegetable or chicken broth
- 1/2 cup coconut milk
- salt and pepper to taste
- Over medium high heat, sautee the shallot in heated olive oil. When softened, add in curry paste and toast in the oil.
- Add in sweet potato and carrots. Season with a pinch of salt and some pepper. Stir well to coat with curry paste. At this point you may need to add a tablespoon of water to deglaze the pan and prevent the curry paste from burning. Lower the heat to medium low.
- Sautee the carrots and sweet potato for 5 minutes. Pour in broth and bring to a boil.
- Cover and lower to a simmer. Simmer for 30 minutes. Or until vegetables are very soft.
- Pour all items into blender and puree until smooth. You may need to add additional broth at this point to achieve the smooth consistency. Use care with this step - hot soup can splatter and you don't want to burn yourself.
- Return soup to washed pan, and add in coconut milk. Place over medium heat and bring back to a simmer. Taste and adjust seasoning as necessary
- Serve with an extra teaspoon of coconut milk swirled on top.