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Curriet Carrot Sweet Potato Soup Recipe! #tipit
Food & Drink
1 lb. carrots, peeled, diced
1 sm. onion, diced
1 sm. sweet potato, peeled, diced
2 Tbls. coconut oil
1-2 Tbls. Thai red curry paste (start with 1 tbls. if you don't like too much spice)
4 C. chicken broth (could use vegetable broth)
1 can coconut milk
1 Lime, juiced and zested
1 Tbls. coconut sugar (opt., if needed)
Garnish: Thai basil
In soup pot, melt coconut oil. Add carrots, onion and sweet potato (and a few shakes of salt & pepper). Saute until veggies start to soften up.
Stir in red curry paste.
Add broth and coconut milk.
Simmer about 10-15 minutes until veggies are completely soft and the flavors have combined.
Puree soup with an immersion blender or let cool a bit and blend in batches in blender.
Finish soup with fresh lime juice and zest.
Garnish, if desired, with with some chopped Thai Basil. If you want it spicier, add a few drops of Sriracha, chili oil, or sprinkle with some red pepper flakes.