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Sweet Potato and Carrot Soup

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We adapted this rich and hearty soup recipe from Oh She Glows Everyday, which is a wonderful resource for delicious plant-based recipes. The curry paste gives this blended soup a Thai inspiration and we added coconut milk to thin it a bit while adding extra creaminess.

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon coconut oil
coconut oil
1
tablespoon
2 cups diced sweet onion
diced sweet onion
2
cups
2 garlic cloves, minced
garlic cloves
2
minced
1 tablespoon minced fresh ginger
minced fresh ginger
1
tablespoon
2 tablespoons red curry paste
red curry paste
2
tablespoons
4 cups vegetable broth
vegetable broth
4
cups
¼ cup almond butter
almond butter
¼
cup
3 cups peeled and diced carrots
peeled and diced carrots
3
cups
3 cups peeled and diced sweet potatoes
peeled and diced sweet potatoes
3
cups
½ teaspoon sea salt
sea salt
½
teaspoon
optional: ¼ teaspoon cayenne pepper
optional: cayenne pepper
¼
teaspoon
1-13.5 ounce can coconut milk
coconut milk
1-13.5
ounce can
black pepper, to taste
black pepper
to taste

Method

In a large soup pot, melt coconut oil over medium heat. Add onion, garlic, and ginger and saute for 5 minutes until onion is translucent. Stir in curry paste. In a small bowl, whisk almond butter with some broth until smooth. Add to pot, along with the rest of the broth, carrots, sweet potatoes, salt, and optional cayenne pepper. Stir and bring soup to a low boil over medium-high heat, then reduce heat to low. Cover soup pot and simmer for 20-30 minutes, until potatoes and carrots are fork tender. With an immersion blender, blend soup in the pot until smooth. If you have a regular blender, carefully blend soup in small batches, making sure to leave the lid ajar for steam to escape. Return all blended soup to the pot, over low heat, and stir in coconut milk. Add salt and pepper to taste. Soup can be served with fresh cilantro, almonds, and a squeeze of lime juice.

Babyfood Option:

This is a naturally smooth texture so it's perfect to introduce FLAVOR to brand new eaters. If your baby has already eaten nut products without any problems then this is a nice way to also keep nuts in the diet. If you enjoy more spice, add more curry paste after you take out a portion for baby. Babies crave flavor and this recipe will not disappoint!

Prep time
60 min
Cook time
40 min
Yields/Serves:
12
Contains Tree Nuts
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I thought I wouldn't like it, but I really do!” —Andrew, age 9
😫😟😐😀😍 “Great! The taste is really good!” —Brady, age 11
😫😟😐😀😍 “Delicious, healthy, and a little sweet!” —Angel, a grown up
😫😟😐😀😍 “Reminds me of my grandmother...” —Marilou, a grown up