Red Thai Curry Soup with Carrots and Sweet Potatoes

INGREDIENTS

• 1 tablespoon coconut oil
• ​1 onion chopped
• 3 cloves garlic, sliced
• 1 1/2-inch grated ginger
• 2-3 tablespoon Thai red curry paste
• 2 medium sweet potatoes chopped into inch cubes
• 3 large carrots, or 5 small chopped into inch cubes
• 4 cups vegetable broth
• 1/2 cup coconut milk
• A dash of salt and pepper, to taste
• A squeeze of fresh lime juice
• 1 handful fresh coriander
• 1 handful crushed peanuts

PREPARATION

1. Fry the onion with the coconut oil on a medium heat until browning.
2. Add in the garlic, ginger and Thai paste and fry for a further 1-2 minutes.
3. Add the sweet potato, carrots and stock and simmer for 15-20 minutes until the vegetables are soft.
4. Mix with a hand blender or processor and then add in the coconut milk, salt and pepper, and lime juice.
5. Top with coriander, crushed peanuts, and a swirl of coconut milk.

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