Thai-Inspired Roasted Carrot and Sweet Potato Soup

Soup is of course to be enjoyed no matter the time of year, but during the cold winter months, soup is one of the most comforting meal options. This creamy carrot and sweet potato soup makes good use of winter root vegetables to make a soup that's both hearty and warming, which is just what we want when the cold winds are howling outside.

Roasting the carrots and sweet potatoes enhances their natural sweetness (and gives you an excuse to turn on the oven if it's particularly cold outside). But it's the Thai-inspired hot and aromatic seasonings — chilies, lemongrass, red curry paste, as well as the coriander seeds that are roasted with the vegetables — that give this soup its heat, balance and allure. Coconut milk and the addition of some almond butter make this pureed soup especially creamy and thick, with the pleasing contrast of crunchy toasted tamari almonds should you choose to include those as a garnish, which I highly recommend. The soup does have a spicy kick, but it's warming without being overpoweringly so.

Thai-Inspired Roasted Carrot and Sweet Potato Soup

Recipe by Lisa Turner
Cuisine: Thai
Published on February 10, 2020

Colorful, creamy, spicy and fragrant roasted carrot and sweet potato soup with Thai seasonings — warming and nourishing

Preparation: 25 minutes
Cooking time: 1 hour 5 to 15 minutes

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Ingredients:

3 tablespoons sesame or olive oil, divided
3 to 4 large carrots, sliced into 1/2-inch rounds (about 3 cups)
2 medium sweet potatoes, cut into 1 1/2-inch pieces (about 3 cups)
1 tablespoon coriander seeds
2 large shallot or 1 medium onion, diced
2 lemongrass stalks, trimmed, halved and scored lengthwise with a knife
2 cloves garlic, minced or crushed
1 1/2-inch fresh ginger, minced or grated
1 to 2 green or red chilies, seeded and minced
2 tablespoons Thai red curry paste, or to taste
1 teaspoon ground cumin
1 teaspoon hot smoked paprika
1/4 teaspoon ground cayenne
1/4 cup almond butter
3 cups vegetable stock, or more as needed
2/3 cup coconut milk
1 tablespoon tamari (soy) sauce
juice from 1 lime (2 tablespoons)
1 teaspoon sea salt, or to taste
fresh ground black pepper to taste
small bunch of fresh cilantro, finely chopped
chopped roasted tamari almonds for garnish (optional)

Instructions:

Line a baking sheet with foil and preheat an oven to 350°F.
In a medium bowl, toss the carrots, sweet potatoes and coriander seeds with 2 tablespoons of the oil. Transfer the vegetables to the baking sheet and roast until fork tender and golden for 30 to 35 minutes, turning the vegetables part way through the cooking time.
In a large saucepan, heat the remaining tablespoon of oil over medium heat. When hot, add the shallot and lemongrass, and sauté for a few minutes to soften. Add the garlic, ginger and chilies, and sauté for another few minutes. Add the red curry paste, cumin, paprika and cayenne. and stir for another few minutes.
In a small bowl, whisk together the almond butter and 1 cup of the vegetable stock. Pour this mixture into the pan and stir in the remaining vegetable stock, coconut milk and tamari sauce. Bring to a gentle boil, lower the heat, and simmer for 10 minutes. Add the roasted vegetables, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, stirring occasionally. Add more stock as needed.
Discard the lemongrass stalks, stir in most of the cilantro, reserving some for garnish, and purée the soup with an immersion blender or in batches in a countertop blender. Stir in the lime juice, salt and pepper, and adjust for seasoning.
Serve hot garnished with cilantro and roasted tamari almonds if desired.

Makes 6 servings