Wednesday, May 24, 2017

Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil
1 cup onion, diced
3 cloves garlic, finely minced
1 tbsp ginger, finely minced
2 tbsp red curry paste
1/4 cup almond butter
3 cups carrots, peeled and diced
3 cups sweet potato, peeled and diced
4 cups vegetable broth
1/4 tsp cayenne
salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.

Oh She Glows Every Day

No comments:

Post a Comment