This Thai Sweet Potato and Carrot Soup with Ezra Cohen Montreal Almond Butter is a warm, comforting dish that’s packed with flavor and perfect for any season. The rich, natural sweetness of the carrots and sweet potatoes is wonderfully complemented by the subtle heat of Thai spices, while the almond butter adds a smooth, nutty depth to the dish. Whether you’re looking for a hearty meal on a cold day or something satisfyingly light on a warm summer night, this soup is easy to prepare and packed with nutrients, offering both comfort and complexity in every spoonful.

Thai Sweet Potato and Carrot Soup Ingredients Breakdown

Carrots: Carrots add a vibrant orange color and a slightly earthy flavor, and when cooked, they soften into a velvety, smooth texture.

Sweet Potatoes: Sweet potatoes bring sweetness and a creamy texture that pairs with the carrots to create a rich, indulgent base for the soup.

Almond Butter: Almond butter truly sets this soup apart. Its creamy, nutty flavor adds a unique richness, enhancing the soup’s texture and depth.

Coconut Milk: Coconut milk bolsters the soup’s creamy, rich texture while adding a mild sweetness and a hint of tropical flavor that balances the spices.

Red Curry Paste: Made from a blend of red chilies, garlic, lemongrass, and other aromatic herbs, this fiery paste delivers a complex, spicy kick that enlivens the dish with a burst of Thai flavor.

Ginger and Garlic: Ginger adds a zesty, slightly spicy note that complements the sweetness of the carrots and sweet potatoes, while garlic offers a savory, pungent flavor that rounds out the dish.

Vegetable Broth: Serving as the base, vegetable broth provides a savory, umami flavor that enhances all the other ingredients.

Lime Juice: A squeeze of lime juice at the end brightens up the soup, adding a touch of acidity that balances the richness of the coconut milk.

Cilantro: Cilantro is used as a garnish, adding a pop of color and enhancing the overall Thai-inspired profile of the soup.

Carrot and Sweet Potato with Almond Butter Soup Ingredients

• 4 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons Ezra Cohen Montreal’s Almond Butter
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Vegetables: In a large pot, heat a tablespoon of oil over medium heat and add the grated ginger and minced garlic, sautéing until fragrant.
2. Cook the Vegetables: Add the chopped carrots and sweet potatoes to the pot. Stir to coat them with the ginger and garlic mixture and cook for about 5 minutes.
3. Add the Curry Paste: Stir in the red curry paste, ensuring it is evenly distributed among the vegetables. Cook for 2-3 minutes to release the flavors of the paste.
4. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes.
5. Blend the Soup: Once the vegetables are soft, use an immersion blender to puree the soup until smooth.
6. Add Almond Butter and Coconut Milk: Stir in the almond butter and coconut milk, mixing until fully combined. Let the soup simmer for an additional 5 minutes.
7. Season and Serve: Add the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro.
8. Enjoy! Serve the soup hot, with a side of crusty bread or a light salad for a complete meal.

We hope you enjoy this delicious, Hearty Thai Carrot and Sweet Potato Soup with Almond Butter recipe! To discover more options for your culinary creations, be sure to browse through Ezra Cohen Montreal’s various nut butters. Contact us today for any questions or comments!

Are you ready to elevate your culinary creations with a rich, creamy Garlic Cashew Butter Sauce? This decadent recipe, which features Ezra Cohen Montreal’s Cashew Butter, combines the nutty richness of cashews with a robust punch of garlic, a dash of zesty lemon, and the subtle tang of Dijon mustard. Perfect for tossing with pasta or drizzling over roasted vegetables, it also makes for a wonderfully unique dipping sauce for veggies and bread. With simple ingredients and a quick preparation process, this sauce is sure to become a staple in your kitchen!

Garlic Cashew Sauce Ingredients Explained:

• Cashew Butter: The star of this garlic cashew sauce is Ezra Cohen Montreal’s Cashew Butter. Bringing a creamy texture and a rich, nutty flavor to the base of the sauce, cashew butter is known for its smooth consistency and slightly sweet taste.
• Garlic: Freshly minced garlic adds a punch of both flavor and aroma, and it infuses the sauce with its savory and slightly spicy notes.
• Lemon Juice: A squirt of zesty lemon juice adds a refreshing tanginess that balances the creaminess of the cashew butter and enhances the sauce’s overall flavor profile.
• Dijon Mustard: With its sharp, tangy taste, Dijon mustard adds a depth of flavor and a subtle kick that plays well with the other ingredients.
• Salt and Black Pepper: A dash of salt and pepper brings out the flavor of the other ingredients, allowing each to shine through.
• Water: Used to achieve the desired consistency of the sauce. Adjust to make the sauce thicker or thinner, depending on your preference.
• Olive Oil: Essential for extra creaminess, olive oil enriches the sauce’s texture and adds a hint of fruity flavor.
• Fresh Herbs: Garnishing with fresh parsley or chives adds a burst of color and a fresh, herbal note that complements this sauce beautifully.

Ingredients

• 1/2 cup cashew butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 3/4 cup water (or as needed for desired consistency)
• 1 tablespoon olive oil (adjust for extra creaminess)
• Fresh herbs (like parsley or chives) for garnish

Garlic Cashew Butter Sauce Instructions

1. Combine the cashew butter and minced garlic in a mixing bowl. Mix well until the garlic is evenly distributed throughout the cashew butter.
2. Add in the lemon juice and Dijon mustard to the mixture and stir until all the ingredients are well combined.
3. Season with salt and black pepper.
4. Gradually stir the water into the mixture, stirring until you reach the desired consistency. For a thinner sauce, add more water as needed.
5. For an extra creamy texture, whisk in the olive oil until the sauce is smooth and emulsified.
6. Transfer the sauce to a serving bowl and garnish with fresh herbs like parsley or chives.
7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Shake or stir before using.

We hope you enjoy this delicious Garlic Cashew Sauce recipe! Browse through Ezra Cohen Montreal’s various nut butters to discover more options for your culinary creations, or contact us today for any questions or comments.