Winter is definitely on the way! I love so many things about the weather getting colder. I love big jumpers, woolly scarfs, crisp days and roaring fires. There is nothing quite like a night in, cwtched under a blanket when it’s dark, cold and wintery outside. Those cold days and nights call for one warming food in particular and that is a giant bowl of soup.
This is always the time of year when the kitchen undergoes a bit of an overhaul. All the light and colourful summer fruit and veg gets replaced with their delicious and hearty autumn/ winter counterparts. The slow cooker gets moved from the shelf to a permanent spot on the counter and soups and stews become a bit of a staple. As soon as the weather started to change I couldn’t wait to get my hands on the soup again. It is by far one of my favourite soups (if not absolute favourite). It’s colourful, warming, sweet and has a bit of a chilli kick at the end.
It is absolutely perfect for those cold autumn and winter nights, and is also an amazing option to take to work and warm up during the day. It’s also great to make in a big batch and freeze (which I literally do every time I make it so there’s plenty of it)! As well as all of this I just love how colourful this soup is! It’s so rich and vibrant and just makes me think of autumn! If your in to soup or Thai flavours at all then this is definitely one for you!
Thai Carrot and Sweet Potato Soup
Serves: 4 Time: 70 minutes Difficulty: Easy
- 3 Tbsp of Avocado Oil (or Coconut Oil)
- 2 Onions (Diced)
- 1kg Sweet Potato (Peeled & Chopped)
- 400g of Carrots (Peeled & Chopped)
- 2 Cloves of Garlic (Crushed)
- 4 Tbsp of Red Thai Curry Paste
- 3 Tsp of Cumin
- 2 Tsp of Dried Coriander
- 1kg of Chicken Stock (or Vegetable stock for veggie option)
For serving (Optional):-
- 1 Pomegranate (Deseeded)
- 4 Tbsp of Pumpkin seeds
- 4 Tbsp of Greek/ Natural yogurt
- Heat 1 Tbsp of avocado oil in a large saucepan and then add the diced onion. Sauté for 5 minutes until they turn translucent and are soft.
- While the onions cooking add the other 2 Tbsp of avocado oil, sweet potatoes, carrots, garlic, red thai curry paste, cumin, and coriander to a bowl and mix until the carrots and potatoes are coated in the spices.
- Add the sweet potato and carrot mixture to the onions and fry for 5 minutes, stirring often.
- Add the stock and bring to the boil, then reduce to a simmer.
- Allow to simmer for between 35-45 minutes. The longer you cook it the thicker your soup will be.
- Once cooked remove from the heat and puree using a hand blender until smooth. If you don’t own a hand blender then add to a normal food processor in batches (however this may not be quite as smooth).
- Serve with tbsp of yogurt swirled through, a tbsp of pomegranate seeds and a tbsp of pumpkin seeds.