Spicy Thai Carrot and Sweet Potato Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 8 Carrots, large
  • 3 Cloves Garlic
  • 1 Onion
  • 4 Sweet potatoes, small

• Canned Goods

  • 1 14oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable stock

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on lovingitvegan.com

Description

Ingredients

• 1 Onion
• 3 Cloves Garlic
• 2 Tbsp Thai Red Curry Paste
• 1 Tbsp Coconut Oil
• 8 Large Carrots
• 4 Small Sweet Potatoes (or 2 Medium)
• 4 cups Vegetable Stock
• 1 14oz can Coconut Milk

Directions

• Peel and slice the onion and crush the garlic. Add to a pot with the coconut oil and red curry paste and fry together.
• Add carrots and sweet potatoes and saute for a minute just to blend the flavors.
• Add the vegetable stock.
• Bring to the boil and then cover and simmer for around 30 minutes until soft and cooked.
• Blend with an immersion blender and then add the coconut milk, while stirring on medium heat until well mixed.

Nutrition