Super Creamy Thai Sweet Potato and Carrot Soup with Sweet Fire Oxymel
This Super Creamy Thai Sweet Potato And Carrot Soup is a perfect pair for our Sweet Fire Oxymel.
Try for yourself and let us know what you think! 🍲
Ingredients:
Directions:
Try for yourself and let us know what you think! 🍲
Ingredients:
- 1 ½ cups chopped onion
- 2 cloves garlic minced
- 2 Tablespoons ginger freshly grated
- 2 Tablespoons red curry paste
- 3 cups peeled and chopped carrots
- 3 cups peeled and chopped sweet potatoes
- 3 cups vegetable stock
- 1 can light coconut milk 13.5 ounce can
- 2 Tablespoons creamy peanut butter
- ⅓ cup fresh basil leaves plus a few additional leaves for garnish
- ⅓ cup fresh cilantro leaves
- 2 Tablespoons lime juice freshly squeezed
- Kosher salt and freshly ground pepper to taste
- 2 Tablespoons chopped toasted peanuts or cashews for garnish
- 1 shot (or dash to taste) of our Sweet Fire Oxymel 🐝
Directions:
- Heat a large heavy pot over medium high heat
- Add ¼ cup of water
- When the water bubbles, add the onions. Stir with a wooden spoon until the onions are translucent. Add a small amount of water as necessary to keep the onions from sticking to the pan
- Add the garlic, ginger and red curry paste and continue stirring for 30-60 seconds
- Stir in the carrots, sweet potatoes, vegetable stock, light coconut milk and peanut butter
- Bring the mixture to a boil, reduce to a simmer and continue cooking until the sweet potatoes and carrots are tender, about 25 minutes
- Remove from the heat and add the basil and cilantro, lime juice kosher salt and pepper, and *Sweet Fire* to taste
- Cool slightly and process with an immersion blender or carefully add the mixture to a blender and process until smooth and creamy
- Garnish with chopped basil and chopped toasted peanuts or cashews
- Enjoy!
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