Just because it’s wintertime, doesn't mean you have to skimp on your vegetable intake.
Full of beta carotene, vitamin A and B, seasonal veggies like the underrated sweet potato are a perfect boost for your eye, digestive, and heart health.
Now is the perfect time to indulge in some wholesome, heartwarming sweet potato soup.
🥣🥔🥕 Winter Sweet Potato and Carrot Soup 🥣🥔🥕
Ingredients
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp finely chopped ginger
2 tbsp Thai red curry paste
4 lime leaves, torn
400g sweet potato, peeled, cut into 3cm pieces
400g carrots, peeled, cut into 3cm pieces
2 tbsp smooth peanut butter
1lt (4 cups) liquid vegetable stock
400ml coconut milk
Pumpkin seeds, chilli flakes
Warm crusty bread to serve
Method
1. Heat the coconut oil over medium heat and add onion, garlic, and ginger, stirring until onion is soft and golden. Add the curry paste and lime leaves and stir for another 2 minutes or once the paste is fragrant.
2. Add the sweet potato, peanut butter and stock and bring to the boil. Reduce heat and simmer for 25 to 30 minutes, or until vegetables are tender.
3. Remove from the heat and allow to cool while removing the lime leaves.
4. Using a hand blender or transferring batch by bath into a blender, whiz until smooth.
5. Return to the pan, stir through the coconut milk until nice and warm.
6. Sprinkle with the pumpkin seeds and chilli flakes then serve up with a big chunk of warm, buttered crusty bread!
Enjoy! 🥣🥔🥕
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