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
- 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.
- 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.
- 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.
- 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.
- Blend the Soup: Once the vegetables are soft, use an immersion blender to puree the soup until smooth.
- 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.
- 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.
- 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!
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