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 ;) 🍲
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 @hanysharvest Sweet Fire Oxymel 🐝
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.