Thai Carrot Curry Soup

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Soup

Servings 2

Calories 134 kcal

Ingredients

  

• 2 tbsp olive oil
• 1 large yellow onion diced
• 1 lb carrots diced
• 1 large sweet potato diced
• 4 tbsp red curry paste
• 1 13.5 oz can of full fat coconut milk
• 3 cups vegetable broth

Instructions

 

• Dice the onion. Peel and dice the sweet potato and carrots.
• In a large sauce pot, add the olive oil and onion. Sauté onions until soft and translucent. Add curry paste and mix.
• Add carrots and sweet potato. Stir to combine. Next, add broth and bring to a boil. Once boiling, reduce heat and simmer for 30 minutes.
• After 30 minutes, or when carrots and potato are extremely soft, turn off heat and add the coconut milk.
• Using an immersion blender, puree soup. Alternatively, wait for soup to cool and transfer to a blender to puree.
• Garnish soup with cilantro, siracha or any other favorite soup toppings!

Keyword Curry, Thai

Happy National Nutrition Month!

March is the month we celebrate how important food and nutrition are for our health and well-being. This year’s theme is “Celebrate a World of Flavors,” which highlights the wide array of food around the world and the health benefits of eating a variety of meals. “Celebrating the cultural heritage, traditions and recipes from all People is a tasty way to nourish ourselves, learn about one another and find appreciation in our diversity,” said an Academy of Nutrition and Dietetics spokesperson. While National Nutrition Month is observed in March, healthy habits should be practiced and celebrated all year long! This month, we encourage you to cook a new recipe you have been wanting to try out!