- 1 tablespoon coconut oil
- 1 yellow onion (diced)
- 1 pinch salt
- 8 carrots (peeled and chopped into 1/2-inch chunks)
- 1 sweet potatoes (peeled and cut into1/2-inch cubes)
- 3 cups vegetable stock
- 2 tablespoons green curry paste (or red curry paste)
- 2 teaspoons curry powder (yellow)
- salt and ground black pepper (freshly ground, to taste)
- 1 lime (juice)
- 14 ounces coconut milk
- roasted cashews (bits, to garnish)
- cilantro (to garnish)
- Add the coconut oil to the KitchenAdi® Tri-Ply Copper 3.0 Quart Saucepan and heat over medium heat.
- Add the onion and a pinch of salt and cook for 5 minutes, stirring frequently.
- Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium-high heat. Cover and reduce to low and simmer for 20 minutes. The vegetables should be very tender.
- Add the carrot and sweet potato mixture, lime juice, and coconut milk (optional: reserve an ounce of milk for garnish) to the jar of the KitchenAid® High Performance Series Blender and secure the lid on top. Turn the dial to Speed 1 and slowly increase to Speed 5 or 6 and blend until smooth for 1-2 minutes. Steam should be visible.
- Serve immediately, topping with cashew bits and cilantro (and coconut milk if you desire).
|Calories250Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pamela K. 21 days ago
Used this recipe as the base for a Coconut, Sweet Potato and Carrot Curry Soup suitable for vegetarians and a three year old. Also substituted extra virgin olive oil. Cut back on the curry paste and substituted gram masala for the curry powder. Added 1 cup of unsweetened coconut with the carrots and sweet potatoes and simmered it for about twice the time recommended in the recipe. Had to add some sugar because the curry paste and gram masala made it way too spicy for a three year old's palate, next time I will add the curry paste and gram masala, sparingly, tasting for the exact heat level I want to achieve, and after simmering the vegetables. Everyone loved it and asked for the recipe. Definitely will make this recipe, with these and some of the other tweeks mentioned in other reviews, again.
Al Brock 20 Nov 2018
Wow, I’m not a soup fan but since I had all ingredients at home I decided to make this soup. It’s super easy to make and very delicious. Since I like my food quite spicy I added fresh ginger. This is the best soup to make on a cold winter day.
Debra AC 19 Nov 2018
Yum the only ingredient I didn’t use was the coconut milk. I needed to keep the calories down
AllstarHomeCook 25 Oct 2018
Excellent! Light yet with a thick consistency; beautiful color made for a wonderful presentation. Used a really large sweet potato (as it's what I had on-hand), substituted a good olive oil for the coconut oil & added some ground ginger / cinnamon to taste. Will definitely make again - perhaps at Thanksgiving.