Creamy and smooth sweet potato and parsnip soup mildly spicy and richly flavoured.
Thai Sweet Potato and Parsnip Soup
Creamy and smooth sweet potato and parsnip soup mildly spicy and richly flavoured.
Ingredients
- 1 tbsp coconut oil
- 1 onion diced
- 1 jalapeño finely chopped
- 1 tsp garlic grated
- 1/2 tbsp fresh ginger minced
- 2 tbsp red curry paste
- 1 cup vegetable stock
- 2 large sweet potatoes peeled and diced
- 2 large parsnips peeled and diced
- 1 cup unsweetened almond milk
- a bunch fresh coriander chopped
- a handful roasted nuts chopped
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion, jalapeño, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add curry paste stir until combined, about 1 minute.
- Add in the carrots and sweet potatoes and season with salt and pepper. Stir everything together then pour the almond milk and the vegetable stock.
- Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
- Using a blender, add soup in batches and purée. Once puréed, taste for seasoning and serve the soup topped with the chopped roasted nuts and coriander, if desired.
